Italian Recipe Collection

vegetables

Pan-Fried Cauliflower with Breadcrumbs and Anchovies

Ingredients

Instructions

  1. Separate the cauliflower into medium-small florets. Rinse them under cold running water and plunge them into boiling salted water. Cook for 3–4 minutes, then drain and set aside.
  2. In a large non-stick skillet, heat a drizzle of extra virgin olive oil with the garlic clove. Drain the anchovies and finely chop the dried chili pepper.
  3. Once the garlic is lightly golden, discard it and add the anchovy fillets to the oil. Sauté over low heat until the anchovies have almost completely melted, then add the chopped chili pepper.
  4. Add the drained cauliflower florets to the skillet and sauté everything together for a few minutes so the flavors meld.
  5. In a separate small skillet, heat a light drizzle of olive oil and add the breadcrumbs. Toast over medium heat, stirring frequently with a wooden spoon, until golden brown.
  6. Add the toasted breadcrumbs to the cauliflower and toss well to coat the florets evenly. Finish with fresh thyme, season with salt if needed, and serve immediately.