Cauliflower Aglio, Olio e Peperoncino

Cauliflower Aglio, Olio e Peperoncino

Simply sauted seasonal cauliflower. You can also use broccoli.

Ingredients: about 3 servings

Anchovy (fillet)
(or bacon)
(1 slice)
1 clove
Red chili pepper
■Olive oil
1 tablespoon
■Black pepper
a small amount
■White wine or Sake
1 tablespoon
Parsley (optional)
as needed
Grated cheese (optional)
as needed


1. Separate the cauliflower clumps into small pieces and boil so it is still on the hard side.
2. Chop the garlic finely. De-seed the hot chili and slice.
3. Heat olive oil in the pan and add step 2 garlic, hot chili and anchovies. Over low heat, mash the anchovies as you saute. When it’s fragrant, add the cauliflower.
4. You can substitute bacon for anchovies. Cut the bacon into small pieces and saute over low heat until crisp. Or you can skip both the anchovies and bacon.
5. Add black pepper and white wine and mix well (If you do not use anchovies, please add a pinch of salt to taste.)
6. Serve on a plate and garnish with parsley and grated cheese.
7. You can also substitute broccoli for cauliflower. Delicious!

Story Behind this Recipe

I love aglio, olio e peperoncino pasta, so I used this flavour to vary the taste of vegetables too.