Cauliflower with Fried Capers

This came about as a result of eating out and having pork cutlets with fried capers. The capers stole the show for me. One night I was craving the capers and had a different meat dish planned, so this came about. Be sure to dry the capers really well so they open out more and get crisp.

INGREDIENTS:

1 head cauliflower, florets only, cut into small bits, right around ¼-inch (save the stem and branches for something else like a mash or quickles)        

½ small red onion, fine dice

1 small clove garlic, minced

¼ cup capers, rinsed and patted dry (give the capers enough time to get really dry)

1 teaspoon fresh oregano, chopped finely

Olive oil as needed

Salt and pepper to taste

¼ cup orange juice

METHOD:

Heat a small chef’s or fry pan (1 quart or 8 inch) over medium-high heat. Add enough oil so it will cover the capers (¼ to ½ inch). Heat oil until it is shivering. Fry capers until bloomed and crisp-they should brown a little. Use a slotted or mesh spoon to stir them around a bit and remove them. Transfer to paper towels when done. It may be best to do this in 2 batches.

Heat a large sauté pan over medium-low heat. When hot, film the pan well with oil from the caper frying (waste not, want not!). Sauté onions to soften a little. Add cauliflower bits and toss to coat. Season with salt and pepper. Cook until the florets are getting some color and crisping a little on the edges. Add the orange juice and put a lid on the pan and steam for 2-4 minutes. Remove the top and taste a floret. If florets are getting tender, sauté 1 minute more to dry the cauliflower a little. If not, add a little more orange juice and put the lid back on. The cauliflower should no longer be raw and hard, but should not be soft either.

When cauliflower is beginning to get tender and pick up a golden color, make a well in the center of the pan and add just enough caper oil to film the pan bottom, and add the garlic and cook until aromatic.

Once garlic is aromatic but not burning, toss to mix in, and scatter the herbs over. Toss to combine, return capers to pan, cook until capers are warm, season and serve.

Chef’s Notes: If you wanted to add crunch to the dish, toss in some lightly oiled bread crumbs and sauté until golden, and then add the capers. Use the capers on fish such as sole, turbot, or tilapia (If using tilapia, always look for smaller filets. I find the larger ones take on a slightly muddy flavor similar to larger catfish). They are a great way to dress up chicken or pork chops, and make turkey cutlets exciting. Add them to thin pasta such as capellini, or scatter on greens.

Serves: 4

Source: Chef Andrew E Cohen