A very simple winter side dish that pairs well with all seasonal mains… Pan-fried cauliflower with crunchy breadcrumbs, quick to make, rustic, and flavorful. The preparation is very easy, just blanch the cauliflower florets and then sauté them in a pan with oil, garlic, chili pepper, and anchovies… finally add a sprinkle of toasted breadcrumbs. Try this recipe because it’s really delicious!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Fall, Winter
- Energy 65.48 (Kcal)
- Carbohydrates 10.23 (g) of which sugars 2.56 (g)
- Proteins 3.64 (g)
- Fat 1.80 (g) of which saturated 0.34 (g)of which unsaturated 0.58 (g)
- Fibers 2.74 (g)
- Sodium 328.11 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz cauliflower
- 2 fillets anchovies in oil
- 1 clove garlic
- 1 pinch chili pepper
- 3/4 oz rustic bread
- Taggiasca olives (to taste)
- extra virgin olive oil
- salt
Tools
- 2 Pans
- Pot
- Colander
- Chopper
Preparation
Clean the cauliflower by separating the florets and rinse them under running water. In my case, I used cauliflowers of different colors, but the classic white cauliflower is just fine too.
Boil the florets in salted water for 3-5 minutes, drain them, and let them cool.
Meanwhile, break the bread into pieces, put it in a chopper, and chop it finely.
Pour a drizzle of extra virgin olive oil into a pan, add the anchovies, the garlic, and the chili pepper (1).
Heat for a couple of minutes until the anchovies melt, then add the cauliflower florets (2).
Let it cook for a few minutes over medium heat. Meanwhile, toast the breadcrumbs in a small pan with a little oil.
When the cauliflower is tender and has absorbed the flavor of the sauté, add the freshly toasted bread and a handful of olives if you like (3).
The pan-fried cauliflower with breadcrumbs is ready, serve it hot or warm as a tasty side dish.
Tips and Notes
You can cook the cauliflower in advance, and then add the bread at the last moment.
You can omit the chili pepper if you don’t like it.
You can steam the florets instead of boiling them, or cut them smaller and cook them directly in the pan, adding a little water to the bottom.
FAQ (Frequently Asked Questions)
What can I use instead of colorful cauliflower?
You can use only the white one, which is very easy to find, or you can replace it with green broccolini.
What kind of bread can I use?
Rustic bread is just fine, even leftover. Or you can use sliced bread, white or whole grain.
