Ingredients

• 1 head broccoflower or cauliflower (1 1/2 pounds), cut into 2-inch-wide florets
• 1/4 cup olive oil
• 3 garlic cloves, thinly sliced
• 21/2 teaspoons chopped canned anchovies, or to taste
• 1/4 teaspoon dried hot red pepper flakes
• 1/4 cuppine nuts, toasted
• 1/4 cup golden raisins
• 2 tablespoons chopped fresh parsley

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Instructions

1. 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.
2. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.