Sicilian cauliflower: the recipe for a simple and tasty side dish
ingredients
salted or pickled capers
Extra virgin olive oil
Illinois sicilian cauliflower it’s a outline light and tasty, ideal to accompany any second course of meat or fish. A typical preparation of Sicilian cuisine that embodies all the characteristic flavors and aromas of the island: Taggiasca olives, capers and anchovies in oil, ingredients that will make white cauliflower truly special.
is also a crafty recipe and anti-waste, excellent for recycling stale bread. To bring to the table, simply blanch the cauliflower florets in boiling salted water, season with olives, capers, anchovies, diced bread, grated Parmesan cheese and a generous drizzle of extra virgin olive oil, then continue cooking on oven until the surface will not be goldencrunchy and irresistible.
great to taste very hot or warm, the Sicilian cauliflower will be able to conquer even those who are not particularly fond of this vegetable rich in valuable beneficial substances. Of course you can also add other ingredients, such as i dry tomatoessausages or sliced ​​cheeses, for an even more pleasant and fibrous end result.
If you do not have Taggiasca olives, you can use another variety of olives, even green, replace the Parmesan with grated pecorinoto give the dish more flavor, and omit the anchovies if they are not to your liking.
Discover how to make Sicilian cauliflower by following the step-by-step procedure and tips. Also try the cauliflower with Parmesan and the one with tomato sauce.
How to prepare Sicilian cauliflower
Step 1
Step 1
Wash the cauliflower under cold running water and then pat dry. 1.
Wash the cauliflower under cold running water and then pat dry. 1.
Step 2
Step 2
Divide the cauliflower into florets. 2.
Divide the cauliflower into florets. 2.
Step 3
Step 3
Blanch the cauliflower in plenty of salted water for about 10 minutes. 3.
Blanch the cauliflower in plenty of salted water for about 10 minutes. 3.
Stage 4
Stage 4
Drain the florets and transfer to a large bowl. 4.
Drain the florets and transfer to a large bowl. 4.
step 5
step 5
Add the desalted capers 5.
Add the desalted capers 5.
step 6
step 6
Also add the Taggiasca olives 6.
Also add the Taggiasca olives 6.
step 7
step 7
Now is the time to add the anchovy fillets, well drained from the conservation oil. 7.
Now is the time to add the anchovy fillets, well drained from the conservation oil. 7.
step 8
step 8
Break the stale bread into pieces with your hands, or with the help of a knife, and add it to the rest of the ingredients 8.
Break the stale bread into pieces with your hands, or with the help of a knife, and add it to the rest of the ingredients 8.
step 9
step 9
mix everything well 9.
mix everything well 9.
step 10
step 10
Sprinkle with the grated Parmesan 10.
Sprinkle with the grated Parmesan 10.
step 11
step 11
Spice with salt and pepper eleven.
Spice with salt and pepper eleven.
step 12
step 12
Drizzle everything with a generous drizzle of oil. 12 and mix
Drizzle everything with a generous drizzle of oil. 12 and mix
step 13
step 13
Grease the bottom of a baking dish suitable for cooking in the oven and distribute the cauliflower inside 13.
Grease the bottom of a baking dish suitable for cooking in the oven and distribute the cauliflower inside 13.
step 14
step 14
Top with dried oregano 14. Bake in a convection oven at 200°C for 20-25 minutes, or in any case until a golden crust forms on the surface.
Top with dried oregano 14. Bake in a convection oven at 200°C for 20-25 minutes, or in any case until a golden crust forms on the surface.
step 15
step 15
Once the cooking time has elapsed, remove the Sicilian cauliflower from the oven and serve it hot or warm. fifteen.
Once the cooking time has elapsed, remove the Sicilian cauliflower from the oven and serve it hot or warm. fifteen.
storage
Sicilian cauliflower can be kept in the fridge, tightly closed in an airtight container, for approx. 2 days.
