Cauliflower With Garlic And Anchovies - cooking recipe

Ingredients

2 cauliflower heads (about 1.25 lb total)
1 bay leaf
3 celery ribs, plus (long, thin inner stalks preferred) (optional)
3 -5 tablespoons extra virgin olive oil
6 anchovies packed in oil, coursely chopped
1/2 lemon, juice of, freshly squeezed
sea salt, to taste (for blanching water and seasoning)
black pepper, freshly ground, to taste
2 -5 drops Tabasco sauce (optional)

Preparation

Separate the cauliflower into florets.
Bring a large pan of water to a boil and add a generous amount of salt and the bay leaf.
Add the cauliflower for 2-3 minutes to blanch, then drain and set aside.
Chop the celery stalks finely and set aside.
Chop the leaves (if using) separately and set aside.
Heat 3 Tbs of the oil in a large skillet.
Add the celery stalks and sautee for 1 minute.
Add the cauliflower and re-season with salt.
Cook for 2-3 minutes over medium-high heat, without stirring -- you want the cauliflower to brown.
If needed, added more oil (I generally don't), then the anchovies and cook for 2-3 minutes more.
Add the garlic, stir well, and cook for another 30 seconds -- you don't want the garlic to burn.
Remove from the heat and add the celery leaves, if you are using them.
Add the lemon juice and re-season with salt and pepper.
Add Tabasco if using, to taste.
May be served hot or at room temperature, either as a vegetarian entree or as a side dish -- Enjoy!