- 1 head broccoflower or cauliflower, cut into 2-inch-wide florets
- 1/4 cup olive oil
- 3 cloves garlic, thinly sliced
- 2 1/2 teaspoons chopped canned anchovies, or to taste
- 1/4 teaspoon dried hot red pepper flakes
- 1/4 cup pine nuts, toasted
- 1/4 cup golden raisins
- 2 tablespoons chopped fresh parsley
- 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.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and saute, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and saute, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.