The pan-fried cauliflower with olives and sun-dried tomatoes is a very good and also light autumn side dish, perfect to accompany various main courses.
It is prepared in no time, preferring steaming to cook the cauliflower before sautéing it in a pan with oil, garlic, parsley, to which sun-dried tomatoes and olives are added in the quantities you prefer.
If you have a family member who does not like cauliflower, I recommend proposing it prepared this way, and you’ll see that the almost crunchy texture of the cabbage and the rich flavor given by the olives and sun-dried tomatoes will win over even the most skeptical palates.
The little ones might still struggle to appreciate cauliflower, and it’s a real shame because it’s rich in beneficial properties!
For them, I suggest preparing some delicious Cauliflower Fritters or a creamy Neapolitan-style Pasta and Cauliflower.
Now, take a minute to read the recipe and then…let’s cook and eat!!
See also
- Portions: 4
- Cooking methods: Steam, Stove
- Cuisine: Italian
Ingredients
- 1 cauliflower (medium)
- as needed extra virgin olive oil
- as needed parsley (chopped)
- 1/2 clove garlic
- sun-dried tomatoes in oil
- black olives
- as needed fine salt
Tools
- 1 Steamer
- 1 Pan
- 1 Knife
- 1 Wooden Spoon
- 1 Colander
Steps
To prepare the pan-fried cauliflower with olives and sun-dried tomatoes, first remove the outer leaves and the central stem of the cauliflower.
Then proceed to detach the individual florets with a small knife, collect them in a colander, and rinse them under running water.
At this point, place the cauliflower in the steamer and steam it for 15 minutes, then check its texture with a fork.
The various florets should be cooked but still maintain a crunchy texture; basically, they should not fall apart.
If you do not have a steamer or a steaming basket, you can simply boil the cauliflower, always paying attention to achieve the right texture.
Once ready, transfer the cauliflower to a pan in which you have slightly sautéed a mix of parsley and garlic (you can also use frozen pre-chopped ones) and let it absorb the seasoning by tossing it around with a wooden spoon.
When the cauliflower has absorbed the seasoning, lightly salt it, and also add chopped sun-dried tomatoes and olives (I used black ones).
Give it a final stir to combine all the flavors, then all that’s left is to plate it and serve it at the table 😉.
