- 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.
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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
