Pizzeria Delfina's Spicy Cauliflower
One of my favorite side dishes at Delfina was their spicy cauliflower appetizer – the florets were fried until golden and crunchy on the outside and tossed with pepper flakes, garlic, capers, and bread crumbs. Here's my paleofied twist!
Servings: 4
Ingredients
- 1 large cauliflower
- 1/4 cup coconut oil or fat of choice
- Diamond Crystal kosher salt
- 1/4 cup capers drained
- 1/4 cup chopped Italian parsley
- 2 cloves garlic thinly sliced lengthwise
- 1 teaspoon Aleppo pepper or red pepper flakes
Instructions
- Trim the cauliflower head. Cut around the core and release the florets.
- Heat the coconut oil in a cast iron skillet over medium high heat. Drop the cauliflower in and top with a generous sprinkle of salt. (Make sure the cauliflower isn’t overcrowded – fry in two batches if you must!)
- While the cauliflower is browning, slice the garlic, measure out the capers, and chop the parsley.
- Flip the cauliflower florets to make sure they are browned all over, about 8-10 minutes total.
- Once the cauliflower is toasty, toss the garlic, capers, and parsley in the pan and stir-fry everything until the garlic is browned.
- Sprinkle Aleppo pepper and adjust seasoning as needed.
Nutrition
Calories: 161kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Fiber: 4g | Sugar: 3g