Cauliflower with Capers and Olives

Cooking With Nick Stellino
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Ingredients:

5 tablespoons olive oil
1 pound (450-g) cauliflower florets, cut into 1-inch (2.5-cm) chunks
1 cup pitted Greek or Sicilian black olives
1/4 cup drained capers
4 garlic cloves, thickly sliced
1 tablespoon anchovy paste
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh Italian parsley
1/2 cup chicken stock
1 cup Tomato Sauce
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 recipe Toasted Garlic Bread
Serves 6 to 8
Printable Version
Heat 3 tablespoons of the olive oil in a large sautee pan set on high heat until sizzling, about 2 minutes. Add the cauliflower and cook until brown, about 3 minutes. Remove to plate and set aside.
Add the remaining olive oil to the same pan and heat on high until sizzling, about 2 minutes. Stir in the olives, capers, garlic, anchovy paste, red pepper flakes and parsley, being careful of spattering from the oil. Cook for 1 minute, until the garlic is brown. Add the chicken stock, tomato sauce and the reserved cauliflower. Reduce the heat to medium-high and cook for 5 minutes, until the sauce thickens.
In a small sauce pan set on high heat, cook the vinegar and sugar until reduced by half and quite syrupy, about 2 minutes. Stir into the cauliflower.
Transfer the cauliflower to a bowl, cover and refrigerate overnight. Serve at room temperature with garlic toast on the side.
Wine Suggestion: Gewurztraminer
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