4 tablespoons olive oil
1 tablespoon anchovy paste
1 tablespoon drained capers
4 garlic cloves, thickly sliced
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper
1 tablespoon + 1 teaspoon chopped fresh Italian parsley
1 pound cauliflower florests, cut into 1 inch pieces, parboiled for 3-4 minutes and patted dry
3 tablespoons Italian Bread Crumbs (see page 218)
3 tablespoons freshly grated Pecorino Romano cheese
Preheat the broiler. Heat the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the anchovy paste, capers, garlic, rosemary, red pepper flakes, black pepper and 1 tablespoon of the parsley and cook for 2-3 minutes, until the garlic is browned. Toss the cauliflower into the pan and stir to coat well. Cook the cauliflower for 2 minutes on each side to brown.
Transfer the cauliflower to a small 8 x8 inch baking dish. Combine the bread crumbs and cheese and sprinkle over the cauliflower. Place under the broiler for 5-6 minutes, until the bread crumbs and cheese are browned. Sprinkle with the remaining parsley and serve.
To save time when preparing this recipe, parboiled the cauliflower the day before serving and keep refreigerated until you're ready to cook.