Cauliflower Gratin

Ingredients:

1 head cauliflower
4 TBS olive oil
1 TBS anchovy paste
1 TBS capers, drained and chopped
1 clove garlic, minced or pressed
1 1/2 tsp chopped fresh rosemary


3 TBS fresh bread crumbs
3 TBS grated Parmesan or Asiago

Cut cauliflower in flowerets and blanch briefly (1-2 minutes) in boiling water. Drain and rinse with cold water.

In a skillet over medium heat, saute the anchovy paste, capers, garlic and rosemary for 2-3 minutes. Raise heat to medium high, add the cauliflower and cook, stirring just until light brown. Place the cauliflower mixture into an ovenproof casserole and top with crumbs and cheese. Broil until golden.