Nutrition per serving may change if servings are adjusted.
1 medium head cauliflower (2 pounds), trimmed and cut into bite-size florets
3 tablespoons extra-virgin olive oil
2 cloves garlic, lightly crushed
¾ cup pitted oil-cured olives
8 oil-packed anchovy fillets
1½ tablespoons capers, rinsed, dried and coarsely chopped
2 tablespoons red-wine vinegar
Bring a large pot of water to a boil. Add cauliflower florets, cover and cook until barely tender, about 2 minutes. Drain.
Combine oil and garlic in a large skillet over medium heat. Cook, pressing down on the garlic to release its fragrance, until it is sizzling but not browned, 1 to 2 minutes. Add olives, anchovies and capers. Cook, pressing down lightly with a spoon or spatula to mash the anchovies, until they are mostly melted, 1 to 2 minutes.
Gently stir in the cauliflower. Cover and cook on medium-low, stirring occasionally, until the cauliflower is tender but not mushy, 15 to 20 minutes. (Add 1 to 2 tablespoons water if necessary to keep it from drying out.) Uncover and increase heat to medium-high. Add vinegar and cook, stirring, until it is absorbed, 2 to 4 minutes.
97 calories;13 g fat(2 g sat); 1 g fiber; 5 g carbohydrates; 2 g protein; 26 mcg folate; 3 mg cholesterol; 1 g sugars; 0 g added sugars; 4 IU vitamin A; 22 mg vitamin C; 21 mg calcium; 0 mg iron; 216 mg sodium; 159 mg potassium
This is a wonderful satisfying recipe. I am on Weight Watchers and am always on the lookout for flavorful low Smart Point recipes like this one. I prepared as written with exception to steaming the cauliflower and adding more capers. It turned out perfect and is extremely flavorful and easy to make.