Sicilian-Style Sautéed Cauliflower

  • Prep Time 5 min
  • Total Time 25 min
  • 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
  • Sugar 5 g
  • Protein 3 g
  • Cholesterol 0 mg
  • Fibre 3 g
  • Sodium 310 mg