Sauteed Cauliflower With Bread Crumbs, Parsley, Cap

Name: Sauteed Cauliflower With Bread Crumbs, Parsley, Capers And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil, more if needed; 1 small head cauliflower, sliced into flat 1/8-inch-thick florets; Sea salt, to taste; 3/4 cup coarsely chopped day-old country bread (in pea-size pieces); 2 teaspoons crushed coriander seeds; 2 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle; ⅓ cup roughly chopped flat-leaf parsley; 1/4 cup roughly chopped green Sicilian olives (or other mild olives); 1 tablespoon capers, drained; 1 tablespoon aged sherry vinegar; Coarsely ground black pepper

Servings: persons

5 tablespoons extra virgin olive oil, more if needed
1 small head cauliflower, sliced into flat 1/8-inch-thick florets
Sea salt, to taste
3/4 cup coarsely chopped day-old country bread (in pea-size pieces)
2 teaspoons crushed coriander seeds
2 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle
⅓ cup roughly chopped flat-leaf parsley
1/4 cup roughly chopped green Sicilian olives (or other mild olives)
1 tablespoon capers, drained
1 tablespoon aged sherry vinegar
Coarsely ground black pepper

1
Place a large nonstick saute pan over medium heat.
2
Add two tablespoons olive oil.
3
When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan.
4
Season with salt.
5
Saute for 3 to 4 minutes, until browned on bottom and softening at edges.
6
Turn pieces and brown other side.
7
When just tender remove to a shallow serving bowl.
8
Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.
9
Return pan to heat again.
10
Add remaining tablespoon olive oil.
11
Add bread and coriander and toss to coat in oil.
12
When bread is lightly browned on edges, stir in anchovy paste.
13
Pour this over cauliflower.
14
Add parsley, olives and capers.
15
Sprinkle vinegar on top.
16
Season generously with black pepper and toss well.
17
Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired.
18
Serve warm or at room temperature.
19
For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, more if needed, 1 small head cauliflower, sliced into flat 1/8-inch-thick florets, Sea salt, to taste, 3/4 cup coarsely chopped day-old country bread (in pea-size pieces), and more.

Yes, Sauteed Cauliflower With Bread Crumbs, Parsley, Capers And Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sauteed Cauliflower With Bread Crumbs, Parsley, Capers And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions