Wednesday, March 7, 2018

CC#27: Cauliflower with capers and olives

Cauliflower florets cooked in boiling  salted water to the doneness you desire (tender for Hubby), al dente for Gino!
Heat olive oil in small saucepan, gently fry sliced garlic and anchovies over medium heat, stirring frequently for a minute.  Added rinsed capers, chopped olives, parsley (coriander for me), mix well and transfer to large bowl.  Add drained cauliflower to mix, stir carefully to coat the cauliflower florets, served while hot with pan fried salmon fillet.
Recipe from Pg 131
Of Gino's Fantastico 
I am sharing this recipe at Cookbook Countdown #27
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

2 comments:

kitchen flavours said...

A delicious side dish! Cauliflower is one of my favourite!

Zosia said...

I love cauliflower; adding capers, olives and garlic is a delicious way to perk it up!