Monday, December 27, 2010

Mediterranean Cauliflower

Flipping through food magazine at Borders, I came across a recipe that inspired me: an unusual combination -- anchovies and cauliflower?! But since I like both cauliflower and anchovies, chili flakes and olives, I decided to try it out together, it also looked pretty good in Jamie Oliver's christmas magazine. Taste test:  fabulous!

1/2 head organic cauliflower (or a bag of frozen cauliflower)
1/2 TB extra-virgin olive oil
1 ts chili flakes
3-4 anchovy fillets in oil
2 garlic cloves, minced
salt, pepper to taste

green olives, halved
cherry tomatoes

Clean the cauliflower, and cut into rosettes. In a large pot, bring about 1 quart of water to boil, and place the cauliflower florets in a steamer inset on top of the boiling water so that it does not touch the water, but is cooked only by the steam. Cover with a lid. (You can also cook it in water, but it will leech more vitamins). Steam for about 10-15min. 

In a non-stick skillet, heat the olive oil, and add the anchovy fillets. They will heat and melt into the olive oil. Now, add garlic, olives and chili flakes and brown garlic a little bit (be careful to not overcook it because it will get bitter). Now add the cauliflower, mix well and heat through. Serve! 

This can be a light lunch with a slice of bread or a savory side dish.

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