Cauliflower Sautè

There are many good reasons to include cauliflower in a diet to get a healthy and varied regime, and there are many inviting proposals out there, ranging from first courses such as Spinach Gnocchi with Creamy Cauliflower (stay tuned for that one, as I’m going to make soon), to savory pies, or simply Au Gratin with a splash of Bechamel, now that became a classic. 

Today, to inaugurate the season of falling leaves, I decide to cook cauliflower with a bit of a twist.

The recipe for cauliflower sautè (or in a pan), with breadcrumbs and anchovies, is easily prepared in less than half an hour and is a very tasty way to cook this vegetable, belonging to the vast family of cabbage with multiple beneficial properties as well as being rich in mineral salts and vitamins. Cauliflower brings a good amount of calcium, to begin with. 

Try serving the sautè cauliflower with breadcrumbs and anchovies on its own, as a side dish, or as an appetizer in combination with cheeses such as caciotta, it will be a good match.

The flavor of cauliflower is very delicate and therefore goes well with the savory one of the anchovies, livened up by the chili pepper and the crunchy breadcrumbs.


  • 1 cauliflower; 
  • 4 or 6 anchovy fillets in oil; 
  • 1 dry chili pepper (or fresh);
  • 1 clove of garlic; 
  • 4 tablespoons of breadcrumbs; 
  • extra virgin olive oil; 
  • fresh thyme (or fresh marjoram);
  • salt


To make the cauliflower in a pan with breadcrumbs and anchovies start dividing the cauliflower into not too big florets; wash them well under running water (careful that there may be little green tenants in between those florets); and plunge them in boiling salted water cook for 3-4 minutes, drain and keep them aside.

 In a large non-stick pan, heat the oil together with the garlic clove, drain the anchovies from the oil and shred the chili pepper. 

☝🏻I used fresh chili pepper because I have a beautiful vase full of them on my window sill, and I am so proud of them!

When the garlic is well-browned remove and add the anchovy fillets to the oil and brown until they are almost completely melted; add the chili pepper as well.

Add the cauliflower florets and sauté everything for a few minutes. 

In a second pan put a drizzle of oil and the breadcrumbs, leave on the heat until golden, stirring often with a wooden spoon, add it to the cauliflower florets and mix so that they are evenly covered with fresh thyme.

☝🏻Note again: In this case, I used fresh marjoram because, a. I have it fresh on my window sill and b. I also like it very much, especially if fresh. 

Season with salt if necessary, and immediately serve the cauliflower as chosen.

Posted by

I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

4 thoughts on “Cauliflower Sautè

      1. Absolutely, it’s nice to add flavor to our vegetables. How about zucchini. I like it, but I get bored with it. Do you make zucchini, have any creative ideas. There is a Canadian woman who lives in Rome, married to an Italian man. She has a wonderful website — An Italian in My Kitchen. You might enjoy looking at her site.


      2. Thanks for sharing that blog. I’ll follow it. I love zucchini too, and I wrote a few recipes already.
        I have some now that I plan to make stuffed. I’ll share if they turn out nice.

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s