Cauliflower with Anchovies & Oil-cured Olives
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.