When you push broccoli beyond that disappointing just-too-done state (and throw in a whole lot of olive oil, bubbling lazily with garlic, anchovy, and hot peppers) you find yourself with a miraculous substance -- essentially broccoli confit. The florets trap all the oil's richness, and the stems melt away. <br /> <br />It would be fitting spooned up onto some sturdy bread, blanketing a good ridge-y pasta, layered onto a pizza, or anointing a sandwich. Finamore says it also works with cauliflower. <br /> <br />From <a title="Amazon: Tasty" href="http://www.amazon.com/Tasty-Great-Food-Table-Every/dp/0618240330?tag=food52-20" target="_blank"><strong>Tasty: Get Great Food on the Table Every Day</strong></a> (Houghton Mifflin Harcourt, 2006).

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