Sautéed Cauliflower with Olives and Anchovies
This sautéed cauliflower with olives and anchovies is a flavorful and versatile side dish, perfect for elevating any meal. The combination of tender cauliflower, briny olives, capers, and the umami kick from anchovies creates a savory blend that will delight your taste buds. A quick and simple recipe that combines healthy ingredients with bold flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 2 kg |
| Extra virgin olive oil | To taste |
| Black olives (pitted) | 80 g |
| Salted capers | 30 g |
| Anchovies in oil | 30 g |
| Fine salt | To taste |
| Black pepper | To taste |
| Garlic | 1 clove |
| Fresh parsley | To taste |
Nutritional Information:
(Per serving)
| Nutrient | Value |
|---|---|
| Calories | ~150 kcal |
| Protein | ~4 g |
| Fat | ~14 g |
| Carbohydrates | ~10 g |
| Fiber | ~4 g |
| Sodium | ~600 mg |
(Note: Nutritional values are estimates and may vary based on ingredient sizes and specific product choices.)
Instructions:
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Prepare the cauliflower: Begin by washing the cauliflower thoroughly. Remove the tough outer leaves and cut the cauliflower into small florets (cimette).
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Blanch the cauliflower: Bring a pot of water to a boil. Once the water is boiling, add the cauliflower florets and blanch them for about 5 minutes. The cauliflower should still be slightly crunchy. If you prefer a softer texture, you can adjust the blanching time. After blanching, drain the florets and set them aside.
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Dissolve the capers: While the cauliflower is blanching, rinse the salted capers under cold running water to remove the excess salt. Then, soak them in a bowl of cold water for a few minutes.
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Sauté the garlic: In a large non-stick skillet, heat the extra virgin olive oil over medium heat. Once the oil is hot, add the garlic clove, and sauté until golden brown, releasing its aroma into the oil.
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Combine the ingredients: Add the blanched cauliflower florets to the pan and stir to coat them evenly with the garlic-infused oil. Next, toss in the black olives and the capers, making sure to distribute them evenly with the cauliflower.
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Add the anchovies: Drain the anchovy fillets from the oil and add them to the skillet. Break them up gently with a spoon as they melt into the cauliflower, infusing it with their rich umami flavor.
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Season to taste: Season the dish with salt and freshly ground black pepper to your liking. Stir the ingredients together and let everything cook for an additional 5-7 minutes, allowing the flavors to meld and the cauliflower to crisp up a little at the edges.
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Finish with parsley: Once the cauliflower is cooked to your desired texture, remove the skillet from the heat. Sprinkle some freshly chopped parsley over the top for a fresh, herbal finish.
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Serve and enjoy: Transfer the sautéed cauliflower to a serving dish and serve hot. This dish pairs wonderfully with grilled meats, roasted fish, or as a stand-alone vegetarian main.
Cooking Tips:
- For an extra punch of flavor, you can add a few red pepper flakes to the oil along with the garlic for a mild heat.
- You can also try using green olives for a different taste, or experiment with adding other herbs like thyme or oregano for additional flavor layers.
Enjoy this savory, Mediterranean-inspired side dish that is sure to impress your guests and complement a variety of main courses. Perfect for any occasion, this sautéed cauliflower with olives and anchovies is both quick to prepare and irresistibly delicious!
