Salad dressings & dips
Spicy cauliflower with garlic, olives and toasted breadcrumbs
Sautéing cauliflower is a good way to intensify its taste. The toasted breadcrumbs add a lovely crunchy texture. This can be served as a sauce with pasta – penne, conchiglie or fusilli all work well. Alternatively serve as an accompaniment to grilled or roast poultry.
Ingredients
- 50g fresh breadcrumbs
- 75ml olive oil
- 600g cauliflower, trimmed
- 1 tbsp capers, soaked in cold water for 20 mins, then squeezed dry and roughly chopped
- 4-6 anchovy fillets, chopped (optional)
- 6 garlic cloves, chopped
- ½ tsp fennel seeds
- pinch dried chilli flakes
- 1 tbsp fresh parsley, chopped
- 4 tbsp black olives, chopped
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Toss the breadcrumbs in 2 tablespoons of the olive oil and spread them out on a baking tray. Bake in the oven for about 5 minutes, until golden. Remove and set aside.
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Step 3
Break the cauliflower into separate small heads. Warm about 2 tablespoons of the olive oil in a wide, shallow pan over a medium heat, add the cauliflower and stir well.
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Step 4
Leave to cook for about 10 minutes, until you see the edges browning slightly, then season to taste and stir gently.
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Step 5
Add the capers, then cover and cook for about 5 minutes, until the cauliflower is tender.
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Step 6
Drizzle over the remaining olive oil and scatter with the chopped anchovies, if using, plus the garlic, fennel seeds and chilli flakes. Toss to mix in.
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Step 7
Cook for 2 more minutes, then add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve.