By first steaming then lightly frying cauliflower, you get crisp, flavorful florets that benefit from an umami-packed sauce of garlic, white wine, mint, and anchovies.

Martha Stewart Living, October 1998


Credit: Dana Gallagher

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Spread pine nuts on a baking sheet. Toast until fragrant, about 7 minutes. Let nuts cool, and chop finely. Set aside.

  • Fill a saute pan with 1 inch water; bring to a boil. Add cauliflower; cover with aluminum foil. Reduce heat to medium; steam until almost tender, 3 to 5 minutes. Remove pan from heat; Transfer cauliflower to a plate; pour off remaining water. Using a kitchen towel, wipe pan dry.

  • Heat 2 tablespoons oil over medium-high heat. Add cauliflower and pepper. Cook cauliflower until crisp, 5 to 6 minutes. Add remaining tablespoon olive oil, turn, and cook other side. Transfer to a platter.

  • Combine pine nuts, anchovies, fennel seeds, and garlic in a small bowl. Add to pan; cook until mixture is fragrant and just starts to brown, about 3 minutes. Raise heat to high; add wine. Cook until liquid has reduced by half, 3 minutes more. Remove skillet from heat, and stir in mint. Drizzle sauce over cauliflower, and serve.