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  • Sauteed Cauliflower With Bread Crumbs, Parsley, Capers And Olives

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    Sauteed Cauliflower With Bread Crumbs, Parsley, Capers And Olives
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 Tbsp. extra-virgin extra virgin olive oil, more if needed, divided use
    • 1 sm head cauliflower, sliced into flat 1/8 inch-thick florets
    •     Sea salt, to taste
    • 3/4 c. coarsely minced day-old country bread (pea-size pcs)
    • 2 tsp crushed coriander seeds
    • 2 lrg anchovy fillets packed in extra virgin olive oil, liquid removed and pounded to paste
    •     with a mortar and pestle
    • 1/3 c. roughly minced flat-leaf parsley
    • 1/4 c. roughly minced green Sicilian olives (or possibly other mild olives)
    • 1 Tbsp. capers
    • 1 Tbsp. aged sherry vinegar
    •     Coarsely grnd black pepper

    Directions

    1. Place a large non-stick saute/fry pan over medium heat. Add in 2 Tbsp. extra virgin olive oil. When it shimmers, add in half the cauliflower, spreading it out so pcs are tightly packed but lay flat in pan. Season with salt. Saute/fry for 3-4 min, till browned on bottom and softening at edges. Turn pcs and brown other side. When just tender, remove to a shallow serving bowl. Return pan to heat and repeat with 2 Tbsp. extra virgin olive oil and remaining cauliflower.
    2. Return pan to heat again. Add in remaining Tbsp. extra virgin olive oil. Add in bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir
    3. In anchovy paste. Pour this over cauliflower. Add in parsley, olives and capers.
    4. Sprinkle vinegar on top. Season generously with black pepper and toss well.
    5. Taste and adjust seasoning, adding more salt, pepper or possibly vinegar, as desired.
    6. Serve hot or possibly at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.

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