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Sicilian Cauliflower with Bread Crumbs

By The Canadian Living Test Kitchen

Tested till perfect

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Sicilian Cauliflower with Bread Crumbs

This recipe makes 3 servings

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Nutritional Info
Per serving: about -
cal 387
pro 13 g
total fat 11 g
sat fat 2 g
carb 61 g
fibre 7 g
chol 1 mg
sodium 809 mg
% RDI: -
calcium 11
iron 25
vit A 16
vit C 165
folate 43

In this popular Sicilian dish, cauliflower mellows and softens as it simmers in a savoury tomato sauce, while the traditional toasted bread-crumb topping adds crunch to every bite.

Ingredients

  • 2 tbsp olive oil
  • 3/4 cup fresh bread crumbs
  • 2 tbsp chopped fresh parsley
  • 1 tsp anchovy paste
  • 1 pinch hot pepper flakes, (optional)
  • 4 cloves garlic, minced
  • 1 can (19 oz/540 mL) tomatoes
  • 3 tbsp tomato paste
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups cauliflower florets
  • 1-1/2 cup tubetti pasta or shell pasta

Preparation

In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook bread crumbs, stirring often, for 5 minutes or until golden. Transfer to bowl; stir in parsley and set aside.

Add remaining oil to pan. Stir in anchovy paste, hot pepper flakes (if using) and garlic; cook, stirring, for 1 minute. Stir in tomatoes, tomato paste, salt and pepper, breaking up tomatoes with back of spoon; bring to boil. Add cauliflower; reduce heat, cover and simmer for 30 minutes or until very tender.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/2 cup (125 mL) cooking water, drain pasta and return to pot. Add sauce and toss to combine, adding enough of the reserved cooking water as desired. Serve sprinkled with bread-crumb mixture.

Source : © CanadianLiving.com

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