Author Notes
Who knew cauliflower flourishes in an array of purple, orange, and light green hues? We had to use the stunning shades in a dish. Strong, salty flavors complement cauliflower, so we opted to incorporate anchovies (trust us on this one!) and toasted bread crumbs for a hearty and vibrant side. —Twin Tastes
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Ingredients
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1
head of cauliflower (preferably multi-colored), cut into florets
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3 tablespoons
Extra Virgin Olive Oil
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1
clove minced garlic
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2
anchovy filets, minced
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1/2 cup
Panko Bread Crumbs
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salt and pepper to taste
Directions
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Bring about 1 inch of water to a boil over high heat in a large pot. Throw in the cauliflower florets and steam for 2-3 minutes until slightly tender. Drain the cauliflower from the water and set aside.
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Over medium heat, sauté the garlic and anchovy in the EVOO for 1-2 minutes.
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Add the cauliflower and sauté for approximately 6-8 minutes, until slightly browned.
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Add the bread crumbs and toss for 30 seconds, then season with salt and pepper to taste.
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