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

Cauliflower with Capers and Olives

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