Sicilian-Style Sautéed Cauliflower

6
Easy
Side Dishes

Characteristics

Without nuts

Nutritional Facts Per Serving

130
Calories
3 g
Protein
12 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 130
  • Lipides 8 g
    • Saturated fat  1 g
  • Cholesterol 0 mg
  • Sodium  310 mg
  • Carbs 12 g
    • fiber  3 g
    • Sugar  5 g
  • Protein 3 g

Ingredients

  • 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

Method

  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.
  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.
  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.
  4. Transfer to serving plate and top with reserved toasted breadcrumbs.

Tip
  • Substitute hot pepper flakes for black peppe

Related Recipes