Broccoflower with Anchovies and Garlic

A flavorful Mediterranean-style dish combining crisp-tender broccoflower with savory anchovies, golden raisins, and toasted pine nuts. The combination of garlic, red pepper flakes, and fresh parsley creates a perfect balance of flavors.

4 servings

25 min

Published October 4, 2025

Ingredients

•1 head broccoflower or cauliflower
•¼ cup olive oil
•3 cloves garlic
•10½ teaspoons chopped canned anchovies
•¼ teaspoon dried hot red pepper flakes
•¼ cup pine nuts
•¼ cup golden raisins
•2 tablespoons fresh parsley

Cooking Instructions

1.
Cook broccoflower in 2 batches in a 5- to 6-quart pot of <"">boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
15 min
2.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.
10 min

Cooking Instructions

Cook broccoflower in 2 batches in a 5- to 6-quart pot of <"">boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.

15 min

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.

10 min