Pan-fried cauliflower with olives

Method4 steps · about 30 min

1. 1

   Step 1: Rinse the salted capers (30 g) and soak in cold water to desalt. Remove the cauliflower (1000 g) outer leaves, cut into florets and wash thoroughly.

   Uses 1000 g cauliflower · 30 g salted capers · cold water for desalting capers and separate water for blanching cauliflower

2. 2

   Step 2: Blanch the prepared florets in boiling water for about 5 minutes after the water returns to a boil, leaving them fairly firm. Drain and set aside. Heat olive oil in a non-stick pan and brown the garlic (1 clove) clove.

   Blanch cauliflower after water returns to boil · 5 minUses Extra virgin olive oil to taste · 1 clove garlic · cold water for desalting capers and separate water for blanching cauliflower · florets trimmed and washed from 1 kg whole cauliflower

3. 3

   Step 3: Add the prepared blanched cauliflower to the garlic oil and cook over medium heat for about 2 minutes. Season with salt and pepper to taste and add the rinsed, drained and dried capers.

   Uses Fine salt to taste · Black pepper to taste · cleaned florets blanched 5 minutes after water returns to boil · garlic browned in olive oil · 30 g salted capers rinsed soaked cold and dried

4. 4

   Step 4: Add the black olives (80 g) and drained anchovies and sauté over high heat for 5–6 minutes to blend the flavors. Finish with parsley (to taste) and serve immediately.

   Uses 80 g black olives · 30 g anchovies in oil · Parsley to taste · blanched florets cooked 2 minutes with garlic/oil then seasoned/capers added