Sicilian-Style Sautéed Cauliflower
Prep Time
Cooking Mode
3 tbsp olive oil, divided
¼ cup fresh breadcrumbs
1 cauliflower (reserve stem and leaves)
3 anchovies, drained and chopped
¼ cup pitted black olives
3 tbsp raisins
1 tbsp capers, drained and rinsed
2 cloves garlic, minced
½ tsp pepper
¼ tsp salt
2 tbsp red wine vinegar
3 tbsp olive oil, divided
¼ cup fresh breadcrumbs
1 cauliflower (reserve stem and leaves)
3 anchovies, drained and chopped
¼ cup pitted black olives
3 tbsp raisins
1 tbsp capers, drained and rinsed
2 cloves garlic, minced
½ tsp pepper
¼ tsp salt
2 tbsp red wine vinegar
Directions
1Heat 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.
2Remove and coarsely chop cauliflower leaves. Set aside. Quarter the cauliflower, then cut each quarter, including the stem, into ¼-in. (5-mm) thick slices.
3Heat 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.
4Transfer to serving plate and top with reserved toasted breadcrumbs.
Tips
1
Substitute hot pepper flakes for black pepper.
Disclaimer
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Personal Note
Personal Note
