Winter vegetables get a bit tedious around this time of year. And mid-week dinners know no season.

Here’s a way a long-ago Spanish friend taught me to think about cauliflower. It works with its cousin the brussels sprout, too. Also works without the anchovies.

Ingredients

• cauliflower or brussels sprouts
• garlic – 1 or 2 cloves
• anchovies – 3 or 4
• olive oil
• cayenne or hot paprika to taste (not smoked, tried it, doesn’t work)
• red wine vinegar – 1-2 tablespoons, depending on amount of vegetables
• coarse salt – optional, but I like the texture

Procedure

1. Cut up a cauliflower into chunky pieces or halve the brussels sprouts.
2. Steam until quarter cooked.
3. Finely chop garlic and anchovies, set aside.
4. Cover bottom of a frying pan (one with a lid) with olive oil, heat on medium-high.
5. Toss in vegetables and stir fry until browned and glossy – 3-4 minutes or so.
6. Reduce heat to medium-low, toss in garlic and anchovies, stir until garlic is soft.
7. Sprinkle in cayenne or paprika, toss.
8. Splash in vinegar so it spits and sputters, cover with lid and let steam finish the cooking until done. Vinegar will evaporate.
9. Sprinkle salt over and turn out onto a platter or bowl.
10. Can be prepared ahead and reheated or served at room temperature. Good the next day.