CAULIFLOWER WITH GARLIC AND ANCHOVIES

Steps:

• 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!