Separate the cauliflower clumps into small pieces and boil so it is still on the hard side.
Chop the garlic finely. De-seed the hot chili and slice.
Heat olive oil in the pan and add step 2 garlic, hot chili and anchovies. Over low heat, mash the anchovies as you saute. When it’s fragrant, add the cauliflower.
You can substitute bacon for anchovies. Cut the bacon into small pieces and saute over low heat until crisp. Or you can skip both the anchovies and bacon.
Add black pepper and white wine and mix well (If you do not use anchovies, please add a pinch of salt to taste.)
Serve on a plate and garnish with parsley and grated cheese.
You can also substitute broccoli for cauliflower. Delicious!
Story Behind this Recipe
I love aglio, olio e peperoncino pasta, so I used this flavour to vary the taste of vegetables too.
I suggest cooking cauliflower so that it is still crisp. It is nicer and easier to stir fry. In Step 3, please make sure to cook the garlic and anchovies over low heat to avoid burning. If you do not like anchovies, try bacon. If you prefer a simple taste, try it without anchovies and bacon. Although topping is optional, I strongly recommend sprinkling grated cheese at the end as it is a good combination with cauliflower.