EatSmarter exclusive recipe

Roasted Cauliflowerwith Anchovies, Capers and Olives

Roasted Cauliflower - Roasted Cauliflower - Quick as a flash and irresistibly spicy
212 kcal
Roasted Cauliflower - Quick as a flash and irresistibly spicy

(1)

Difficulty:easy
Preparation:20 min
Ready in:20 min
Low-sugar
low-carb
Vitamin-rich
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories212 kcal(11%)
Protein6 g(12%)
Fat18 g(23%)
Carbohydrates5 g(2%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER

Ingredients

For servings

½small Cauliflower (500 grams)
½ tablespoonsCaper
1 tablespoonBlack olives (pitted)
1canned Anchovy fillet
½small Lemon
1 tablespoonOlive oil
Salt
Pepper
½ handfulsArugula (about 25 grams)

Kitchen Utensils

1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Salad spinner, 1 Sieve

Directions

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1 Trim cauliflower, rinse and cut with a large knife into about 5 mm (approximately 1/4-inch) thick slices.
2 Drain capers, olives and anchovies. Roughly chop each separately .
3 Rinse lemon, wipe dry and slice. Heat the olive oil in a skillet and sauté the cauliflower.
4 Add lemon slices to skillet. Season with salt and pepper and fry, stirring frequently, until golden brown, 5-6 minutes.
5 Trim arugula, rinse and spin dry. Add capers, olives and anchovies to the skillet and heat briefly.
6 Place cauliflower on a plate. Before serving, sprinkle with arugula.
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