Pan-fried cauliflower is a simple and humble Italian dish, but rich in flavor, perfect for enhancing one of the most versatile vegetables of the season. This recipe combines the delicacy of cauliflower with the intensity of anchovies in oil and the enveloping aroma of garlic, enriching it all with a touch of tomato paste for a fuller taste. With just a few genuine ingredients – cauliflower, extra virgin olive oil, garlic, anchovies, tomato paste, and a bit of water – you’ll get a light and tasty side dish, ideal for accompanying meat or fish dishes, or to enjoy alone for a simple and satisfying meal. Below you’ll find more recipes with cauliflower.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Pan-Fried Cauliflower Recipe
- 2.2 lbs cauliflower
- 2 cloves garlic
- 3 fillets anchovy in oil
- 1 tsp tomato paste
- 1 glass water
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools for the Pan-Fried Cauliflower Recipe
- 1 Knife
- 1 Bowl
- 1 Pan
Steps
To prepare the pan-fried cauliflower, start by cleaning the cauliflower, removing the outer leaves.
Divide the cauliflower into very small florets and
transfer them into a bowl.
Once you’re done, heat a swirl of oil in a pan,
add whole garlic,
the anchovy fillets, let them melt, and
add a teaspoon of tomato paste.
Now pour a glass of water,
let the tomato extract dissolve, and
add the cauliflower.
All that’s left is to adjust the salt and pepper,
mix everything and
let it cook with a lid on for 15/20 minutes on low heat.
Don’t forget to stir occasionally and add more water if needed.
The cauliflower is ready,
remove the garlic cloves,
plate and
serve warm or at room temperature.
Pan-fried cauliflower can be stored in the fridge for up to 3 days.
FAQ (Questions and Answers)
Can I remove the anchovies?
If you want a vegetarian dish, yes you can leave them out.
Can I replace the garlic?
Yes, you can use onion.
