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All the anchovies bring personality to this simple recipe. It is convenient that they are of quality and that they come preserved in olive oil, if possible in a glass jar. A splash of that oil We will use it to sauté our vegetables.
You can serve this cauliflower as a garnish, to accompany grilled fish and even meat. Another option is to take it to the table as a warm salad.
Cauliflower garnish with anchovies
A different garnish with which to complete any grilled fish. Loaded with flavor, it is simple, original and fun.
- ascen jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Calories: 190
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 1/2 cauliflower
- 1 hoja de laurel
- 2 cloves of garlic
- Extra virgin olive oil (one or two tablespoons)
- Canned anchovy oil (one or two tablespoons)
- Peppers
- black olives
- Anchovies in oil
- A handful of pine nuts
- Sal Island
- Grissini (optional)
Preparation
We put water to boil in a saucepan with a bay leaf.
Wash and chop the cauliflower into bunches. When the water begins to boil, add the chopped cauliflower. After about 30 minutes (it will depend on the size of the bouquets) it will be cooked. We remove the bouquets by draining the water well.
In a frying pan we put olive oil, a drizzle of the anchovies oil and two cloves of garlic.
Sauté the cooked cauliflower in that pan, adding the paprika.
Once sautéed, add the olives and anchovies into pieces and turn off the heat.
Let it rest for a few minutes and serve, if we want, with the grissini or with toasted bread.
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