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Ingredientes
- 2 1/2 lb cauliflower flowerets washed and liquid removed
- 3 x anchovy fillets washed and minced
- 1 c. extra virgin olive oil
- 1 lrg onion finely minced
- 12 x pitted black olives sliced
- 2 ounce Caciocavallo cheese thinly sliced salt
- 1 c. red wine croutons
Direcciones
- Pour 2 to 3 Tbsp. of the extra virgin olive oil into a heavy casserole. Add in a little of the onion and olives and a few slivers of anchovy. Cover with a layer of the cauliflower flowerettes, some slices of cheese, a healthy pinch of salt, a sprinkling of extra virgin olive oil, then onion and anchovies. Repeat till all the ingredients are used up, ending with a good sprinkling of extra virgin olive oil over last layer of cauliflower. Pour in the wine, cover pan and cook gently till the cauliflower is tender. By this time all the liquid should have evaporated. If not, increase heat for a few min. Don't stir cauliflower at all. Turn out on to a round serving dish, generously garnished with croutons and serve
- NOTES : 1 Recipes does not specify type of olive
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 6 servings | |
| Calories 584 | |
| Calories from Fat 562 | 96% |
| Total Fat 63.1g | 79% |
| Saturated Fat 8.72g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 257mg | 7% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.72g | 2% |
| Protein 1.71g | 3% |
