Pickled Cauliflower With Chili Bread Crumbs (Cavolfiore Piccante)
This recipe for marinated cauliflower with flavorful bread crumbs is a delightful and colorful dish that offers a perfect balance of tangy vinegar, fresh herbs, and crispy topping. The cauliflower is steamed to tender perfection and then tossed with a zesty dressing before being topped with golden brown bread crumbs seasoned with chili. It's a versatile dish that can be served as a side or a light main course, bringing a burst of texture and flavor to your table.
— Constant Cookbook
Ingredients
- 1/3 cup red wine vinegar
- 2 Tbs. water
- 3/4 tsp. fine sea salt
- 1 garlic clove, minced
- 1 head cauliflower, purple if available, cut into bite-size florets
- 3 Tbs. chopped fresh herbs, such as flat-leaf parsley, basil or
- mint, or a mixture
- 2 Tbs. extra-virgin olive oil
- 1 small fresh hot chili, minced, or a generous pinch of red
- pepper flakes
- 1 1/2 cups fresh bread crumbs
Instructions
- In a small bowl, whisk together the vinegar, water, 1/2 tsp. of the salt and the garlic. Set aside.
- Place a steamer basket in a large saucepan and fill the pan with water up to but not touching the bottom of the basket. Bring the water to a boil over high heat. Add the cauliflower to the basket, cover and steam until just tender, about 5 minutes.
- Transfer the cauliflower to a large bowl and sprinkle with the herbs. Pour the vinegar mixture over and toss to coat thoroughly. Let marinate for 30 minutes, stirring every 5 minutes so that the vinegar is evenly absorbed.
- Meanwhile, in a fry pan over medium-high heat, warm the olive oil. Add the chili and cook until fragrant, about 1 minute. Add the bread crumbs and stir to coat with the oil. Sprinkle with the remaining 1/4 tsp. salt and sauté until the crumbs are crisped and golden brown, 5 to 7 minutes.
- Transfer the cauliflower to a serving bowl, sprinkle with the bread crumbs and serve. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Rustic Italian,</i> by Domenica Marchetti (Weldon Owen, 2011).
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