2 cups cauliflower florets
1 teaspoon olive oil
2 slices white bread, made into fine crumbs
½ teaspoon dried thyme leaves
1 green bell pepper, seeded and thinly sliced
2 tablespoons chicken broth
½ tablespoon capers, drained and chopped
1 garlic clove, minced
2 anchovy fillets, rinsed and finely chopped
Freshly ground pepper to taste
Cook the cauliflower florets in boiling water until barely tender, about 5 minutes. Drain. Heat the oil in a nonstick skillet, then add the bread crumbs and thyme. Cook, stirring frequently, until lightly browned. Add the cauliflower and bell pepper and cook, stirring frequently, until the vegetables are tender. Stir in the broth, capers, garlic, anchovies, and pepper. Cook, stirring frequently, until the anchovy dissolves. Serves four.
