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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

Method

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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
Cholesterol:
0 mg
Protein:
3 g
Sodium:
310 mg
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