
Sicilian-Style Sautéed Cauliflower
Directions
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Heat 2 tbsp (30 mL) oil in skillet set over medium heat. Add breadcrumbs and cook, stirring constantly, about 2 min. or until golden brown. Transfer to bowl and set aside. Wipe skillet clean with paper towel.
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Remove and coarsely chop cauliflower leaves. Set aside. Quarter the cauliflower, then cut each quarter, including the stem, into ¼-in. (5-mm) thick slices.
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Heat remaining oil in skillet set over medium-heat. Add cauliflower; sauté 5 min. Add leaves; sauté 2 min. Stir in anchovies, olives, raisins, capers, garlic, pepper and salt. Cook 3 to 5 min., or until cauliflower is tender. Mix in vinegar.
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Transfer to serving plate and top with reserved toasted breadcrumbs.