Pic of Spicy cauliflower with garlic, olives and toasted breadcrumbs

Spicy cauliflower with garlic, olives and toasted breadcrumbs

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Spicy cauliflower with garlic, olives and toasted breadcrumbs

Side Serves 4 35 min
Sautéing cauliflower is a good way to intensify its taste. The toasted breadcrumbs add a lovely crunchy texture. This can be served as a sauce with pasta – penne, conchiglie or fusilli all work well. Alternatively serve as an accompaniment to grilled or roast poultry.

Ingredients

  • 50g fresh breadcrumbs
  • 75ml olive oil
  • 600g cauliflower, trimmed
  • 1 tbsp capers, soaked in cold water for 20 mins, then squeezed dry and roughly chopped
  • 4-6 anchovy fillets, chopped (optional)
  • 6 garlic cloves, chopped
  • ½ tsp fennel seeds
  • pinch dried chilli flakes
  • 1 tbsp fresh parsley, chopped
  • 4 tbsp black olives, chopped
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Toss the breadcrumbs in 2 tablespoons of the olive oil and spread them out on a baking tray. Bake in the oven for about 5 minutes, until golden. Remove and set aside.
  • Step 3

    Break the cauliflower into separate small heads. Warm about 2 tablespoons of the olive oil in a wide, shallow pan over a medium heat, add the cauliflower and stir well.
  • Step 4

    Leave to cook for about 10 minutes, until you see the edges browning slightly, then season to taste and stir gently.
  • Step 5

    Add the capers, then cover and cook for about 5 minutes, until the cauliflower is tender.
  • Step 6

    Drizzle over the remaining olive oil and scatter with the chopped anchovies, if using, plus the garlic, fennel seeds and chilli flakes. Toss to mix in.
  • Step 7

    Cook for 2 more minutes, then add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve.