A tasty and quick side dish prepared in less than 30 minutes, the Pan-Fried Cauliflower with Breadcrumbs and Anchovies is rich in flavor and very light. You can cook the cauliflower divided into florets in plenty of lightly salted water, steam it, or microwave it with just a finger of water, and it will be perfect.
The pan-fried cauliflower with breadcrumbs and anchovies is not just a side dish; try pairing it with some camembert or some baked ricotta and you’ll have a complete second course.
The anchovies add a touch of savoriness to the cauliflower, which together with the breadcrumbs also provide crunchiness. Try it, and you’ll see you’ll keep making it the same way!
Below, as always, I’ll leave you with other delicious recipes to bring cauliflower to the table, and then, right below the photo, we’ll find out how to prepare this Pan-Fried Cauliflower with Breadcrumbs and Anchovies.
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 cauliflower
- 6 fillets anchovies in oil
- 1 clove garlic
- 1 chili pepper (fresh or dried)
- 6 tbsps breadcrumbs
- to taste thyme (fresh)
- 2 pinches salt
- 2 tbsps extra virgin olive oil
Tools
- 1 Pan
- 1 Steamer Basket
- 1 Pot
How to Prepare Pan-Fried Cauliflower with Breadcrumbs and Anchovies
First, remove the outer leaves from the cauliflower and cut the florets, trying to halve the larger ones.
Cook the cauliflower florets in plenty of boiling, lightly salted water for 5 minutes, or place 2 fingers of water in the pot, position the steam cooking basket on top, and steam the florets for 3 minutes.
A valid alternative is to place the florets in a Pyrex bowl, add 1 finger of water, cover with film, and microwave on high power (950w) for about 3 minutes.
Once cooked, set them aside for a moment, heat the oil in a large pan, then flavor with the whole garlic clove crushed for a few moments.
Remove the garlic clove, add the anchovy fillets and let them dissolve by pressing them with the back of a wooden spoon.
Add the chili pepper and cauliflower florets, salt and let them flavor for 3 or 4 minutes, then sprinkle with breadcrumbs and the fresh thyme.
Turn the cauliflower florets with the wooden spoon so that they are covered with breadcrumbs until they are golden.
Adjust salt only after tasting and serve hot.
Storage, Tips, and Variants Pan-Fried Cauliflower with Breadcrumbs and Anchovies
Cauliflower🥦 prepared this way can be stored in the refrigerator for 2 days in a well-sealed container.
If you prefer, you can replace the chili pepper🌶 with ground black pepper.
Use the aromatic herbs☘🍃 you like best, even making a mix, just chop them all together.
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