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Sicilian Cauliflower Salad
Infuse the flavor of vinegar, garlic, anchovies, and red pepper flakes into cauliflower for a memorable, delicious dish you will be coming back to all season long.
This great recipe comes to us from Farmhouse Delivery!
This great recipe comes to us from Farmhouse Delivery!
Featured Seedlings
Ingredients
- 1 cauliflower head
- 1/4 c pine nuts
- 1/4 c currants
- 2 anchovy fillets, chopped to a paste
- 1/2 c parsley leaves
- 1/2 loaf ciabatta, or gluten-free alternative
- 2 garlic cloves, sliced paper thin
- pinch red pepper flakes
- 4 Tbsp white balsamic vinegar
- 1/2 c olive oil, plus more for cooking
- 1/4 c balsamic vinegar
Instructions
Step 1
Cover currants with boiling water and set aside.
Step 2
Tear bread into bite-size pieces and set aside.
Step 3
Toast pine nuts at 350 until golden and set aside.
Step 4
Cut cauliflower into florets. Blanch briefly in boiling water, drain, plunge into ice water and dry thoroughly.
Step 5
Heat olive oil in a large skillet. Sear cauliflower over moderately high heat until blackened in spots but still crunchy. Remove from skillet into a large bowl.
Step 6
Heat more oil in skillet and saute bread until golden and crunchy. Add to bowl with cauliflower.
Step 7
Add a little more oil to pan and saute anchovy paste and garlic until garlic just begins to turn golden. Scrape skillet contents into a small bowl, and add chili flakes and white balsamic. While whisking, slowly drizzle in olive oil, until emulsified.
Step 8
Drain the currants and add to cauliflower and croutons along with pine nuts and parsley. Toss with vinaigrette.
Step 9
Place balsamic in a small skillet and reduce over medium heat to 2 tablespoons.
Step 10
Place salad on serving platter and drizzle with balsamic syrup.