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Prep Time
5 mins
Total Time
25 mins
Serves
6

Ingredients

3 tbsp
olive oil, divided
45 mL
¼ cup
fresh breadcrumbs
60 mL
1
cauliflower (reserve stem and leaves)
3
anchovies, drained and chopped
¼ cup
pitted black olives
60 mL
3 tbsp
raisins
45 mL
1 tbsp
capers, drained and rinsed
15 mL
2
cloves garlic, minced
½ tsp
pepper
2 mL
¼ tsp
salt
1 mL
2 tbsp
red wine vinegar
30 mL

Directions

Step 1
Heat 2 tbsp (30 mL) oil in skillet set over medium heat. Add breadcrumbs and cook, stirring constantly, about 2 min. or until golden brown. Transfer to bowl and set aside. Wipe skillet clean with paper towel.
Step 2
Remove and coarsely chop cauliflower leaves. Set aside. Quarter the cauliflower, then cut each quarter, including the stem, into ¼-in. (5-mm) thick slices.
Step 3
Heat remaining oil in skillet set over medium-heat. Add cauliflower; sauté 5 min. Add leaves; sauté 2 min. Stir in anchovies, olives, raisins, capers, garlic, pepper and salt. Cook 3 to 5 min., or until cauliflower is tender. Mix in vinegar.
Step 4
Transfer to serving plate and top with reserved toasted breadcrumbs.

Tip

Substitute hot pepper flakes for black pepper.

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Nutrition Facts

Nutrition Description:
Per serving (⅙ of the recipe):
Calories:
130
Fat:
8 g
Saturated Fat:
1 g
Carbs:
12 g
Fibre:
3 g
Sugar:
5 g
Protein:
3 g
Sodium:
310 mg