Cooking any vegetable for two hours in a bath of hot oil sounds like a recipe for disaster. So when a colleague told me about a recipe she had seen called Broccoli Cooked Forever that did just that, I was doubtful. Then I read the recipe and its introduction. The intro noted the recipe works for cauliflower as well. I knew I had to try it.
Following the recipe to the letter, I was expecting a greasy mess of mushy, oil-flavored cauliflower. What I got was nutty, garlicky and buttery. Cooking it this way did make the cauliflower very soft, but in a pleasingly melting way.
I ate it warm on toasted Tuscan bread and on its own at room temperature. It would be delicious in pasta or mashed into a sauce.
Even if you don't like anchovies, don't skip them, just use the lesser amount listed. They add an integral umami flavor to the dish.
I prepared this on a gas stove using a thick-bottomed, stainless-steel skillet. If your stove has multiple-size burners, I recommend starting this dish on a medium burner and then transferring it to the smallest burner for the duration. If your stove only has large or medium burners and your skillet and lid are oven-safe, you may wish to finish the dish in a 200- to 250-degree oven.
Cooked Forever Cauliflower or Broccoli
1 large head cauliflower OR 2 bunches broccoli
1 cup good quality extra-virgin olive oil
2 or 3 garlic cloves, sliced thin
1 to 2 small hot peppers, halved lengthwise OR generous pinch crushed red pepper flakes
2 to 4 anchovy filets, chopped
Coarse salt and freshly ground black pepper
Bring a large pot of water to a boil.
While the water is heating, cut the florets off the cauliflower/broccoli. Peel the stems and cut them into 1/3-inch thick slices.
When the water comes to a full boil, add the cauliflower/broccoli and blanch for 5 minutes. Drain well.
In a large, heavy skillet, heat the olive oil and garlic over medium heat. When the garlic starts to sizzle, add the hot peppers and anchovies. Cook, stirring once or twice, until the anchovies melt, about 3 minutes. Add the cauliflower/broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for 2 hours. Use a spatula to gently turn the cauliflower/broccoli over in the skillet a few times, but try not to break it up. It will be very tender. (Or transfer the covered skillet to a 200- to 250-degree oven and cook for 2 hours, turning vegetables every 40 minutes or so.)
Use a slotted spoon to transfer the cauliflower/broccoli to a serving dish. Serve hot or at room temperature. (Don't let that flavor-packed oil go to waste. Strain it and refrigerate it for other uses such as making vinaigrette and roasting vegetables. It will keep for about a week.)
Makes 4 to 6 servings.
Recipe adapted from Tasty: Get Great Food on the Table Every Day by Roy Finamore via Food52.com
Food on 04/13/2016