Sauteed Cauliflower With Bread Crumbs Parsley Capers And Olives Recipes

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BRAISED CAULIFLOWER WITH CAPERS & TOASTED BREAD CRUMBS



Braised Cauliflower With Capers & Toasted Bread Crumbs image

Make and share this Braised Cauliflower With Capers & Toasted Bread Crumbs recipe from Food.com.

Provided by susie cooks

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup fresh breadcrumb, made from day-old rustic white bread
1 head cauliflower (1 1/2 to 2 lbs)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 tablespoons capers, rinsed and drained
1/2 cup chicken stock (homemade or store-bought) or 1/2 cup water, plus more as needed
coarse salt
fresh ground black pepper
1/2 lemon

Steps:

  • Toasting the bread crumbs: Heat the oven to 325 degrees. Spread the bread crumbs in a single layer on a baking sheet. Bake, stirring once or twice with a pancake turner, until the crumbs are the color of pale toast and lightly crunchy, about 15 minutes. Set aside to cool.
  • Trimming the cauliflower: Cut the cauliflower into florets, discarding the thick core. Cut into individual florets that are about 1 1/2 inches long and just about as wide. You want them small, but not trimmed so much that they are falling apart.
  • Browning the cauliflower: Heat the butter and oil in a large skillet (12-inch) over medium-high heat. When hot, add the florets and saute, turning frequently, until they are speckled allover with nice bits of brown, about 8 minutes total. Add the capers, stir to dis- tribute, and cook for another minute.
  • The braise: Pour in the stock or water, season with salt and pepper (go easy on the salt because of the capers), cover tightly, and reduce the heat to low. Simmer gently until the cauliflower is tender enough to be easily pierced with the tip of a knife, 15 to 20 minutes. If the liquid threatens to dry up at any point, add a splash of water.
  • The finish: When the cauliflower is tender, remove the lid and boil away any remain- ing liquid, shaking the pan so the cauliflower doesn't stick. Add a squeeze of lemon, and taste for salt and pepper. Stir in the bread crumbs and serve immediately.
  • Variation: Penne with Braised Cauliflower & Capers.
  • Turn this cauliflower into a meal by boiling up 3/4 pound of short tube-shaped pasta, such as penne, fusilli, or gemelli. When the pasta is al dente, drain it, reserving about 1 cup of the cooking water. In Step 14, don't boil away any remaining liquid. Add the pasta to the cauliflower before adding the bread crumbs, and add enough reserved pasta cooking water to moisten the dish. Drizzle with a bit of extra-virgin olive oil, stir in the bread crumbs, and taste for salt and pepper. A small handful of chopped flat-leaf parsley and some freshly grated Parmigiano-Reggiano cheese are good finishing touches.

SAUTéED CAULIFLOWER WITH BROWNED BREAD CRUMBS



Sautéed Cauliflower with Browned Bread Crumbs image

Hot mustard seasoned bread crumbs are a timeless way to liven up cooked cauliflower. A side dish ready in merely 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

1 teaspoon salt
1 medium head cauliflower (about 2 lb), trimmed and cut into florets
4 tablespoons butter
1 tablespoon Dijon mustard
2 cups soft bread crumbs (about 3 slices bread)
2 tablespoons olive oil

Steps:

  • In 10-inch skillet, heat 1 inch water to boiling. Stir in salt. Add cauliflower and return to boiling. Boil uncovered 3 minutes or until almost tender. Drain cauliflower in colander and immediately rinse under cold water to stop cooking. Set cauliflower aside.
  • In same skillet, melt 3 tablespoons of the butter over medium heat. Stir mustard into butter and add bread crumbs. Cook 8 to 10 minutes, stirring frequently, until crumbs are golden brown. Remove crumbs to plate.
  • In same skillet, melt remaining tablespoon butter and the oil over medium-high heat. Stir in cauliflower and cook about 5 minutes, stirring occasionally, until lightly browned and cooked through. Sprinkle crumbs over top.

Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 30 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g

CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY



Crispy Cauliflower with Olives, Capers, and Parsley image

Categories     Olive     Side     Sauté     Quick & Easy     Vinegar     Cauliflower     Fall     Parsley     Capers     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

2 tablespoons finely chopped Kalamata olives (about 6) or other brine-cured black olives
2 teaspoons drained capers, finely chopped
1 tablespoon red-wine vinegar
3 tablespoon extra-virgin olive oil
4 cups 1-inch cauliflower flowerettes (about 1 head)
2 tablespoons chopped fresh parsley leaves (preferably flat-leafed)

Steps:

  • In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
  • In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.

CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY



Cauliflower With Olives, Capers and Parsley image

Make and share this Cauliflower With Olives, Capers and Parsley recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup kalamata olive, finely chopped
1 tablespoon capers, drained and finely chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
3 1/4 lbs cauliflower florets
3 tablespoons parsley, chopped

Steps:

  • Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
  • Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.
  • Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
  • Transfer cauliflower to a bowl and toss with olive mixture and parsley.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 344.1, Fat 29, SaturatedFat 4.1, Sodium 239.1, Carbohydrate 19.2, Fiber 7.8, Sugar 7.1, Protein 7.3

SAUTEED CAULIFLOWER WITH BREAD CRUMBS, PARSLEY, CAPERS AND OLIVES



Sauteed Cauliflower With Bread Crumbs, Parsley, Capers And Olives image

Provided by Amanda Hesser

Categories     weekday, side dish

Time 30m

Yield 4 side dish servings

Number Of Ingredients 11

5 tablespoons extra virgin olive oil, more if needed
1 small head cauliflower, sliced into flat 1/8-inch-thick florets
Sea salt, to taste
3/4 cup coarsely chopped day-old country bread (in pea-size pieces)
2 teaspoons crushed coriander seeds
2 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle
1/3 cup roughly chopped flat-leaf parsley
1/4 cup roughly chopped green Sicilian olives (or other mild olives)
1 tablespoon capers, drained
1 tablespoon aged sherry vinegar
Coarsely ground black pepper

Steps:

  • Place a large nonstick saute pan over medium heat. Add two tablespoons olive oil. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan. Season with salt. Saute for 3 to 4 minutes, until browned on bottom and softening at edges. Turn pieces and brown other side. When just tender remove to a shallow serving bowl. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.
  • Return pan to heat again. Add remaining tablespoon olive oil. Add bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir in anchovy paste. Pour this over cauliflower. Add parsley, olives and capers. Sprinkle vinegar on top. Season generously with black pepper and toss well. Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired. Serve warm or at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 442 milligrams, Sugar 2 grams, TransFat 0 grams

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