Sicilian cabbage is a really tasty winter side dish, which combines rich flavors, typical of winter, with the freshness and sweetness of cherry tomatoes. The small red fruits, in addition to giving the dish a decidedly new taste, make it extremely pleasing to the eye, with all those colors, as well as on the palate. In addition, the croutons of bread crown it all with a crunchy note that in my opinion never hurts. In short, if you have not understood my dish, I liked it very much, let me know what you think!

  • Doses for 4 people:
  • 1 cauliflower
  • 10 cherry tomatoes
  • 100 gr of pitted black olives
  • 1 tablespoon of desalted capers
  • 100 gr of bread
  • Origan
  • salt
  • extravirgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 20 min
  • total: 40 min

Method

How to make Sicilian cabbage

Clean the cauliflower by removing the leaves and the core, divide it into florets and rinse it.
Put it in a pot, cover with water, salt lightly and cook for 10 minutes counting from boiling, then drain it.

Meanwhile, prepare the other ingredients: desalinate the capers, pitted the olives, wash the tomatoes and cut them into 4 parts, cut the bread into small cubes and season it with a little oil.

Arrange the cauliflower in a baking dish with the bottom lined with parchment paper, then add: cherry tomatoes, capers, olives, bread, oregano, a drizzle of oil, a pinch of salt.
Bake in a preheated fan oven at 180 ° C for 20 minutes or until golden brown.

The Sicilian cabbage is ready, you can serve it hot or even warm, if you prefer.

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