Cau­li­flower with An­chovies & Oil-cured Olives

EatingWell - - SWEET POTATOES -

AC­TIVE: 25 min TO­TAL: 50 min

This dish has been part of our Christ­mas Eve feast for as long as I can re­mem­ber. It’s my mom’s recipe and fea­tures all my fa­vorite as­sertive fla­vors: gar­lic, an­chovies, ca­pers, plus a splash of good wine vine­gar. (Photo: page 97.)

1 medium head cau­li­flower (2 pounds), trimmed and cut into bite-size flo­rets 3 ta­ble­spoons ex­tra-vir­gin olive oil

2 cloves gar­lic, lightly crushed

¾ cup pit­ted oil-cured olives

8 oil-packed an­chovy fil­lets

1½ ta­ble­spoons ca­pers, rinsed, dried and coarsely chopped

2 ta­ble­spoons red-wine vine­gar

1. Bring a large pot of wa­ter to a boil. Add cau­li­flower flo­rets, cover and cook un­til barely ten­der, about 2 min­utes. Drain.

2. Com­bine oil and gar­lic in a large skil­let over

medium heat. Cook, press­ing down on the gar­lic to re­lease its fra­grance, un­til it is siz­zling but not browned, 1 to 2 min­utes. Add olives, an­chovies and ca­pers. Cook, press­ing down lightly with a spoon or spat­ula to mash the an­chovies, un­til they are mostly melted, 1 to 2 min­utes.

3. Gently stir in the cau­li­flower. Cover and cook on medium-low, stir­ring oc­ca­sion­ally, un­til the cau­li­flower is ten­der but not mushy, 15 to 20 min­utes. (Add 1 to 2 ta­ble­spoons wa­ter if nec­es­sary to keep it from dry­ing out.) Un­cover and in­crease heat to medium-high. Add vine­gar and cook, stir­ring, un­til it is ab­sorbed, 2 to 4 min­utes.

SERVES 8: 3/4 cup each

CAL 97 / FAT 13G (SAT 2G) / CHOL 3MG / CARBS 5G / TO­TAL SUG­ARS 1G (ADDED 0G) / PRO­TEIN 2G / FIBER 1G /

SODIUM 216MG / POTAS­SIUM 159MG.

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