Meh. I’ve been on a serious cauliflower binge lately, manifesting itself primarily in simply roasted cauliflower with olive oil and salt, but also a great Deborah Madison recipe for a cauliflower and onion gratin (fabulous, but not especially gratin-y, from my perspective). I threw together this garlicky braised cauliflower last night because it called for delicious anchovies, but honestly the most satisfying anchovy taste was eating the extra little fishies over my sink waiting for the cauliflower to soften. This recipe was fine, but not transcendent. A little too spicy for my taste and all the delicious flavors didn’t layer deliciously and complexly the way I expected them to.