Cauliflower with garlic, capers, and raisins

This is a great way to prepare cauliflower. If you want to be strictly vegetarian, omit the anchovies, although your taste buds will be sorry.

1 large head of cauliflower
4 garlic cloves, peeled and sliced thinly
2 TB capers, rinsed and drained, patted dry on paper towels
3/4 c fresh breadcrumbs (see below)
1/3 c raisins, preferably golden
2 anchovy fillets, minced
1 TB white wine vinegar
1/4 c chopped Italian parsley
1/2 c olive oil, divided

Cut the CF into into 1 to 2 inch pieces, then boil in salted water until crisp-tender. Drain and set aside.

Put half (4 TB) of the oil in a saute pan and heat over medium. Add the garlic and cook until just starting to color. Add the capers and stir for a couple of minutes. Add the bread crumbs and cook, stirring often, until the crumbs are browned and a bit crispy. Remove the mixture from the pan and set aside.

Add the remaining oil to the pan along with the CF. Cook over medium heat until the CF is just starting to brown. Add the raisins, vinegar, anchovies,  and 1/2 c water and cook stirring, until the CF is cooked through, the raisins are soft, and the liquid is almost all gone. Off heat, add the breadcrumb mixture and parsley, then serve.

Note:  Fresh breadcrumbs are crumbs of soft bread – nor hard and dried out bread. You can use stale bread as long as it is not all dried out but is still pliable. Use your food processor to zap the bread into crumbs, about chick pea sized or a bit smaller.

 

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