Cauliflower Sicilian Style (Sicily)

Appetizers

Ingredients

Cauliflower - 2-2 1/2 pounds

Salted anchovies, boned - 3

Olive oil - 1 cup

Onion, finely chopped - 1 large

Olives, pitted and sliced - 12

Strong caciocavallo cheese, thinly sliced - 2 oz

Salt

Red wine - 1 cup

Croutons

Cut off the outer leaves of the cauliflower and separate the head into flowerettes. Wash under running water and drain well. Wash and chop the anchovies.

Pour 2 to 3 tbsps of the olive oil into a heavy casserole, add a little of the onion and olives, and a few slivers of anchovy. Cover with a layer of flowerettes, some slices of cheese, a very little salt, a sprinkling of oil, then again onion and anchovies. Repeat this until all the ingredients are used up, with a good sprinkling of oil over the last layer of cauliflower. Pour in the wine, cover the pan and cook gently until the cauliflower is tender. By this time all the liquid should have evaporated; of not, increase the heat for a few minutes. Do not stir the cauliflower at all. Turn out onto a round heated serving dish, garnish generously with croutons and serve.

Serves 6