Photo taken at the Pizzeria Delfina restaurant.
This recipe is from the Pizzeria Delfina restaurant in San Francisco. This cauliflower is a combination of chewy, crunchy, soft, spicy, mild,
and briny all at once. The end result is excellent!
More of Linda's delicious
Sweet Piquanté Peppers
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 15 min
1 large head cauliflower (about 3 pounds)
olive oil or mixture of canola and extra-virgin olive oil
salt to taste
1/4 cup chopped Italian parsley
1/4 cup drained
Cut the cauliflower in large
even-size florets by cutting around the core, down around the stem.
Dry well with a clean dish towel if wet or damp.
NOTE: As cauliflower breaks down as it cooks,
keep it in large segments of about two clusters each. If the
cauliflower doesn't fit in the pan without crowding, fry one batch
first, drain, then fry the second batch and follow with the parsley,
capers, and garlic. Place a metal strainer over a bowl; set aside.
In a wide shallow pan with a heavy
bottom, pour 1/2-inch olive oil. Heat the olive oil on high heat
until very hot but not smoking.
Place the cauliflower in the pan and
cook on high heat until it begins to brown, about 1 minute, then
reduce to medium/medium-high and continue cooking until it is deeply
brown all over, flipping over to fry all sides, 8 to 10 minutes
total. Season well with salt. NOTE: The oil
should stay bubbly hot. By the time the cauliflower is deeply
browned, it should be pretty much cooked through.
When the cauliflower is 1 to 2
minutes from being done, add the parsley, capers, and garlic. Cook
until the garlic has browned, then add the chile flakes.
Remove from heat and immediately
drain into the strainer. Allow to drain well before seasoning with
salt to taste and tossing with the peppers, if using.
Makes 4 to 6 servings.