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🍽️ Crispy Cauliflower with Capers and Anchovies

212 kcal · 30 min · 4 servings

Ingredients

• 500 g small cauliflower (1 small cauliflower)
• 1 tbsp capers
• 2 tbsp black olives (pitted)
• 2 marinated anchovy fillets
• 1 small organic lemon
• 2 tbsp olive oil
• salt
• pepper
• 25 g arugula (1 handful)

Instructions

1. 1. Remove the tough stems and leaves from the cauliflower.
2. 2. Rinse the cauliflower thoroughly under running water.
3. 3. Slice the cauliflower into approximately 5 millimeter thick slices using a large knife.
4. 4. Drain the capers well in a sieve.
5. 5. Roughly chop the capers.
6. 6. Roughly chop the olives.
7. 7. Roughly chop the anchovy fillets.
8. 8. Wash the lemon under warm water.
9. 9. Dry the lemon with a kitchen towel.
10. 10. Slice the lemon into thin rounds.
11. 11. Heat olive oil in a large frying pan.
12. 12. Place the cauliflower slices into the hot pan.
13. 13. Fry the cauliflower.
14. 14. Add the lemon slices to the pan.
15. 15. Season the dish with salt.
16. 16. Season the dish with pepper.
17. 17. Fry everything until golden brown, turning frequently.
18. 18. Let the cauliflower fry for about 5 to 6 minutes.
19. 19. Remove the tough stems from the arugula.
20. 20. Wash the arugula thoroughly.
21. 21. Dry the arugula in a salad spinner.
22. 22. Add the chopped capers to the pan.
23. 23. Add the chopped olives to the pan.
24. 24. Add the chopped anchovies to the pan.
25. 25. Warm the ingredients in the pan briefly.
26. 26. Remove the cauliflower from the pan.
27. 27. Place the cauliflower on a serving plate.
28. 28. Top the cauliflower with the arugula.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 212
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 5 g