Coarse or kosher salt and freshly ground pepperto taste
4anchoviesrinsed and minced
Splash dry white wine
1cupless-sodium vegetable or chicken broth
1cupflat-leaf parsleyor 1 cup baby arugula leaves, roughly chopped (optional)
Cut the cauliflower into small florets.
Heat the olive oil in a large Dutch oven or heavy stockpot over medium high heat. Add the cauliflower and cook, stirring occasionally (not too often!) until it starts to lightly brown in some spots, about 5 minutes. Shove the cauliflower to one side and add the garlic, capers, and anchovies so that they hit the bottom of the pan, and season with salt and pepper. Stir into the olive oil until the garlic turns golden and you can smell everything. Stir the mixture into the cauliflower, and season with salt and pepper, so that the anchovy mixture coats the vegetables.
Pour in the wine and give everything a stir. Add the broth and bring to a simmer. Cover the pan, and reduce the heat so the liquid remains at a simmer. Cook until the cauliflower is just tender but not mushy, from 8 to 10 minutes. If there is more than ½ cup liquid left, remove the cauliflower with a slotted spoon and simmer the remaining liquid until there is less than ½ cup, then pour it over the cauliflower. Stir in or sprinkle over the parsley or arugula (if using), Serve hot or warm.