Ingredients
1
head broccoflower or cauliflower (1 1/2 lb), cut into 2-inch-wide florets
3
garlic cloves, thinly sliced
21/2
tsp chopped canned anchovies, or to taste
1/4
tsp dried hot red pepper flakes
1/4
cup pine nuts, toasted
2
tbsp chopped fresh parsley
Directions
1.
Cook broccoflower in 2 batches in a 5- to 6-quart pot of boiling salted water until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
2.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.
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