Sauteed Cauliflower With Bread Crumbs, Parsley, Capers And Olives

• 5 tablespoons extra virgin olive oil, more if needed
• 1 small head cauliflower, sliced into flat 1/8-inch-thick florets
• Sea salt, to taste
• 3/4 cup coarsely chopped day-old country bread (in pea-size pieces)
• 2 teaspoons crushed coriander seeds
• 2 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle
• 13 cup roughly chopped flat-leaf parsley
• 1/4 cup roughly chopped green Sicilian olives (or other mild olives)
• 1 tablespoon capers, drained
• 1 tablespoon aged sherry vinegar
• Coarsely ground black pepper

1. Place a large nonstick saute pan over medium heat.
2. Add two tablespoons olive oil.
3. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan.
4. Season with salt.
5. Saute for 3 to 4 minutes, until browned on bottom and softening at edges.
6. Turn pieces and brown other side.
7. When just tender remove to a shallow serving bowl.
8. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.
9. Return pan to heat again.
10. Add remaining tablespoon olive oil.
11. Add bread and coriander and toss to coat in oil.
12. When bread is lightly browned on edges, stir in anchovy paste.
13. Pour this over cauliflower.
14. Add parsley, olives and capers.
15. Sprinkle vinegar on top.
16. Season generously with black pepper and toss well.
17. Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired.
18. Serve warm or at room temperature.
19. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.

extra virgin olive oil, cauliflower, salt, country bread, coriander seeds, anchovy, flatleaf parsley, olives, capers, aged sherry vinegar, ground black pepper

Taken from cooking.nytimes.com/recipes/7587 (may not work)