Delfina's Spicy Cauliflower
Serves 6
Recipe by: Unknown
1 head cauliflower
Extra-virgin olive oil or mixture of canola and extra-virgin olive
oil
Salt to taste
1/4 cup chopped Italian parsley
1/4 cup drained capers -- dried
2 large cloves garlic -- thinly sliced lengthwise
1 teaspoons chile flakes
Thinly sliced pickled Calabrese peppers (optional; see Note)
Cut the cauliflower in large even-size florets by cutting around the
core, down around the stem. Dry well with a clean dish towel if wet
or damp. Place a metal strainer over a bowl.
In a wide shallow pan with a heavy bottom, pour 1/2 inch oil. Heat
the olive oil on high heat until very hot but not smoking.
Place the cauliflower in the pan and cook on high heat until it
begins to brown, about 1 minute, then reduce to medium/medium-high
and continue cooking until it is deeply brown all over, flipping over
to fry all sides, 8-10 minutes total. Season well with salt. The oil
should stay bubbly hot. By the time the cauliflower is deeply
browned, it should be pretty much cooked through.
When the cauliflower is 1-2 minutes from being done, add the parsley,
capers and garlic. Cook until the garlic has browned, then add the
chile flakes.
Immediately drain into the strainer. Allow to drain well before
seasoning with salt to taste and tossing with the peppers, if using.
Note: Tutto Calabria whole jarred chile peppers are available at
Lucca Delicatessen in San Francisco and online.
Recipe Notes
The cauliflower will break down as it cooks, so keep it in large
segments of about two clusters each. If the cauliflower doesn't fit
in the pan without crowding, fry one batch first, drain, then fry the
second batch and follow with the parsley, capers and garlic. The dish
is often served with a topping of fresh breadcrumbs, sauteed in olive
oil.
http://www.terrypogue.com/Terry
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