All of the signs are pointing to the fact that it’s here.
Our Japanese Magnolias have produced their deep pink buds.
The Easter baskets have been set out and are filled with green grass.
Baseball season is in full swing for the littles.
And, we’ve begun finalizing our spring break plans.
I think in a couple of months when the humidity hits here in the South East, we’ll be wishing for these 30 degree days. Maybe.
In the meantime, I made a quick side dish last night out of one lonely head of cauliflower I had picked up at Trader Joes the day before.
If you’ve visited Main St. Cuisine before, you know I generally focus on feeding my family and on those things that I think the younger members of our tribe are at least going to try.
The littles emphatically declared that they were not (under any circumstances) going to try pan-fried cauliflower.
Okay, I surrender.
More for my husband and I. Make that, just me.
To get started, you’ll need 1 head of cauliflower. Look for one that is bright white in color and whose leaves should still be a pretty, spring green and not wilted or turning yellow.
Begin cutting the cauliflower into florets and then chop just a bit more so that you’ve got small, bite-sized pieces.
Over medium-high heat, add 1 tbsp of extra-virgin olive oil. When the oil is hot, add 4 anchovies and stir until they break down. You’ll see that they almost immediately begin to break down in the hot oil.
Now you’re ready to add the chopped (bite-sized) cauliflower to the oil-anchovey mixture.
Toss the cauliflower in the hot oil and then let it sit for a 1-2 minutes to allow it to begin to get some color. At this point you can add a couple of grinds of the pepper mill for some freshly ground black pepper.
Let it sit again for another 2 minutes and then stir again with a wooden spoon or a flat spatula. Another 1-2 minutes more and then add 2 minced garlic cloves. Stir for 1 minute and then remove from the pan.
You can finish the pan-fried cauliflower with a pinch of flaky sea salt and chopped parsley, if desired.
I served this with a chicken cutlet and arugula salad with a quick lemon vinaigrette, but I’m thinking this cauliflower could stand on it’s own as a quick vegetarian meal or over basmati rice.
1 head of cauliflower, cut into bite-sized pieces
2 tablespoons of olive oil
4 anchovy fillets
2 cloves garlic, minced
a couple of grinds of black pepper
1/2 tbsp flat leaf parsley, chopped
a pinch of flaky sea salt
Heat the olive oil a large skillet or Dutch oven over medium-high heat. When hot, add the anchovy fillets and stir until dissolved into the hot oil. Add the cauliflower and stir until the florets are coated in the oil-anchovy mixture. Wait until they begin to turn a light golden brown on the bottom, then toss the cauliflower with a spatula or large wooden spoon. Brown a little more and continue to saute until the pieces are uniformly golden brown (about 5 minutes total). Finally, stir in the garlic and saute for 1 minute more.
Remove from heat and place into a serving dish. Top with a pinch of flaky sea salt and chopped fresh parsley, if desired. Serve immediately.
Serves 2-3 as a side dish