1 head cauliflower, cut into florets
1/8 c. olive oil
4 garlic cloves, minced
crushed red pepper flakes to taste
salt to taste, or 3 anchovies, drained & chopped
Cook the cauliflower in salted boiling water until barely crisp-tender, about 5 min. Drain well.
In a large skillet over medium heat, heat the oil. Saute the garlic and red pepper until garlic just begins to brown (be careful not to burn it). Add the cauliflower and cook 2 min, stirring to coat with oil. Add the salt or anchovies and stir again.