Sauteed Tri-Color Cauliflower

By • March 16, 2015 0 Comments

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Author Notes: Who knew cauliflower flourishes in an array of purple, orange, and light green hues? We had to use the stunning shades in a dish. Strong, salty flavors complement cauliflower, so we opted to incorporate anchovies (trust us on this one!) and toasted bread crumbs for a hearty and vibrant side. Twin Tastes

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Serves 4

  • 1 head of cauliflower (preferably multi-colored), cut into florets
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 clove minced garlic
  • 2 anchovy filets, minced
  • 1/2 cup Panko Bread Crumbs
  • salt and pepper to taste
  1. Bring about 1 inch of water to a boil over high heat in a large pot. Throw in the cauliflower florets and steam for 2-3 minutes until slightly tender. Drain the cauliflower from the water and set aside.
  2. Over medium heat, sauté the garlic and anchovy in the EVOO for 1-2 minutes.
  3. Add the cauliflower and sauté for approximately 6-8 minutes, until slightly browned.
  4. Add the bread crumbs and toss for 30 seconds, then season with salt and pepper to taste.

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