April Bloomfield's recipe for Cauliflower and Anchovy Orechette in the Wall Street Journal last fall, I couldn't wait to make it. It was, and remains absolute perfection (due in no part to my participation).
Weeknight Cauliflower with Shallots and Anchovies
1 head of cauliflower cut into individual florets
1.5 oz jar of anchovy fillets in olive oil- roughly quartered
2 large shallots - minced
3 cloves garlic- minced
3 tlbs olive oil
sprig of rosemary - remove leaves from stem and mince
salt and pepper to taste
In a large saucepan, sautee the shallots, anchovies, and rosemary in olive oil, on high heat until the shallots begin to soften. Add the garlic and lower the head to medium. Continue to stir with a wooden spoon until the garlic is cooked, no more than 2 minutes. You do not want the garlic to brown or burn. Season with a dash of salt and pepper. Remove from heat.
Meanwhile steam the cauliflower until it is tender and can be pierced with a fork.
Add the steamed cauliflower to the anchovy mixture in the large saucepan. Place the pan over medium heat and toss to coat evenly. The cauliflower may crumble a bit, but this is ok. Taste your cauliflower and add salt and pepper as needed.