Pan-steaming method is the easiest way to cook Broccoli and Cauliflower. You only need to add a little more Water when you cook Cauliflower. This dish is inspired by ‘Pasta Aglio, Olio e Peperoncino’, and I added some Anchovy for the saltiness and umami. It was absolutely delicious.


4 Servings


About 450g Cauliflower *cut into small florets
1-2 tablespoons Olive Oil
2 pinches Salt
3 to 4 tablespoons Water
1 clove Garlic *finely chopped
1 small Chilli *finely sliced, OR use Chilli Flakes as required
5-6 Anchovy Fillets *finely chopped
Black Pepper

  1. Drizzle Olive Oil over a non-stick frying pan and arrange Cauliflower pieces. Add Water, sprinkle with Salt, Garlic and Chilli. Cover with a lid and cook over medium heat for a few minutes.
  2. When the Water in the pan is evaporated, remove the lid, add Anchovy, toss and stir the Cauliflower pieces until Anchovy is cooked.
  3. Transfer to a serving plate, sprinkle with some freshly ground Black Pepper and serve. *Note: Chopped Parsley can be added.