Zambri’s Cauliflower

Zambri’s Cauliflower Alla Sabbia
Author: Zambri’s
Prep time:
Cook time:
Total time:
Serves: 4
Earlier this week Rusty and I made Zambri’s cauliflower recipe (well most Rusty made it, my contribution was to bring over the cauliflower!). It is seriously the best cauliflower that I’ve ever had. Well mostly anything at Zambri’s is fantastic, local, fresh italian food – if you haven’t been there I would highly recommend it.
  • 1/2 large cauliflower, cut into florets
  • 4 small garlic cloves, thickly sliced
  • 2 heaping tbsp. butter
  • 1 tbsp. extra virgin olive oil
  • 1/2 tbsp. crushed dried red chilies (optional)
  • 4 whole anchovy filets
  • 4 slices of jalapeno with seeds (optional)
  • 1/3 cup fine breadcrumbs
  • salt and pepper
  • 1/8 cup chopped parsley, leaves only.
  • 1/4 c finely grated parmesan
  1. Blanch cauliflower in boiling salted water for two minutes.
  2. Transfer with a slotted spoon to a cloth or paper towel lined baking sheet to cool. (Alternatively, transfer to a bowl of ice water but Zambri advises that you don’t want them to be too water logged, or the breadcrumb-anchovy mixture won’t stick to the vegetable).
  3. Heat oil and butter in a large saute pan. Add garlic, chilies, anchovies, jalapeno and fry on medium heat until the anchovies melt and butter & garlic turns a nut brown. Add the cauliflower and breadcrumbs to the pan tossing together to coat, making sure to heat through. Lightly season with salt and pepper at this stage.
  4. Add parsley and parmesan and toss again, coating thoroughly.
  5. Transfer to a serving platter or individual plates. Should any ingredients stick to the bottom of the pan, simply scrape with a wooden spoon and crumble over the cauliflower.
  6. Can be served hot or cold


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One Comment

  1. “Sabbia” is “sand” in Italian. The breadcrumbs are the sand in this dish. You can make it with pasta instead of cauliflower. Same recipe, just substitute cooked pasta for the blanched cauliflower. Peter makes it with bucatini. I made it a few weeks back & Q said it tasted like squid because it’s breaded, a little fishy & bucatini is like tentacles. I like it better with spaghetti but not too thin a spaghetti. The noodle has to stand up to the breadcrumbs. Yum.

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