Cauliflower Aglio, Olio e Peperoncino Recipe

Name: Cauliflower Aglio, Olio e Peperoncino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cauliflower; 1 (or bacon); 2 to 3 Anchovy (fillet); 1 clove Garlic; 1 Red chili pepper; 1 tbsp Olive oil; 1 dash Black pepper; 1 tbsp White wine or Sake; 1 Parsley (optional); 1 Grated cheese (optional)

Servings: persons

1
Separate the cauliflower clumps into small pieces and boil so it is still on the hard side.
2
Chop the garlic finely.
3
De-seed the hot chili and slice.
4
Heat olive oil in the pan and add step 2 garlic, hot chili and anchovies.
5
Over low heat, mash the anchovies as you saute.
6
When its fragrant, add the cauliflower.
7
You can substitute bacon for anchovies.
8
Cut the bacon into small pieces and saute over low heat until crisp.
9
Or you can skip both the anchovies and bacon.
10
Add black pepper and white wine and mix well (If you do not use anchovies, please add a pinch of salt to taste.)
11
Serve on a plate and garnish with parsley and grated cheese.
12
You can also substitute broccoli for cauliflower.
13
Delicious!

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Cauliflower, 1 (or bacon), 2 to 3 Anchovy (fillet), 1 clove Garlic, and more.

Yes, Cauliflower Aglio, Olio e Peperoncino falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Aglio, Olio e Peperoncino

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