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Cauliflower with Anchovies & Oil-Cured Olives

  • 25 m
  • 50 m
Domenica Marchetti
“This healthy cauliflower side dish recipe features assertive flavors that Italians covet: garlic, anchovies, olives, capers, plus a splash of good wine vinegar.”


    • 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


  • 1 Bring a large pot of water to a boil. Add cauliflower florets, cover and cook until barely tender, about 2 minutes. Drain.
  • 2 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.
  • 3 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.
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