Total Calories: 154
1 Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices.
2 Pour the oil into a large skillet and add the cauliflower. Cook over medium heat until the cauliflower begins to brown. Add the water, garlic, and a pinch of salt. Cover and cook over low heat until the cauliflower is tender when pierced with a knife and the water has evaporated, about 10 minutes.
3 Add the olives, anchovies, and parsley and toss well. Cook uncovered 2 minutes more, stirring occasionally. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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