Delfina's Spicy Cauliflower

Serves 6
Recipe by: Unknown (this might be from Michael Chiarello)

1 head cauliflower
Extra-virgin olive oil or mixture of canola and extra-virgin olive
oil
Salt to taste
1/4 cup chopped Italian parsley
1/4 cup drained capers -- dried
2 large cloves garlic -- thinly sliced lengthwise
1 teaspoons chile flakes
Thinly sliced pickled Calabrese peppers (optional; see Note)

Cut the cauliflower in large even-size florets by cutting around the core,
down around the stem. Dry well with a clean dish towel if wet or damp.
Place a metal strainer over a bowl. In a wide shallow pan with a heavy
bottom, pour 1/2 inch oil. Heat the olive oil on high heat until very hot
but not smoking. Place the cauliflower in the pan and cook on high heat
until it begins to brown, about 1 minute, then reduce to
medium/medium-high and continue cooking until it is deeply brown all over,
flipping over to fry all sides, 8-10 minutes total. Season well with salt.
The oil should stay bubbly hot. By the time the cauliflower is deeply
browned, it should be pretty much cooked through. When the cauliflower is
1-2 minutes from being done, add the parsley, capers and garlic. Cook
until the garlic has browned, then add the chile flakes. Immediately drain
into the strainer. Allow to drain well before seasoning with salt to taste
and tossing with the peppers, if using.

Note: Tutto Calabria whole jarred chile peppers are available at Lucca
Delicatessen in San Francisco and online.

Recipe Notes
The cauliflower will break down as it cooks, so keep it in large segments
of about two clusters each. If the cauliflower doesn't fit in the pan
without crowding, fry one batch first, drain, then fry the second batch
and follow with the parsley, capers and garlic. The dish is often served
with a topping of fresh breadcrumbs, sauteed in olive oil.

http://www.terrypogue.com/Terry

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