Winter panzanella served in a dish

Winter panzanella

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Prep: 15 mins Cook: 45 mins

Easy

Serves 4

Toast cubes of leftover bread for an extra-crunchy panzanella –  an Italian salad that's packed with flavour. It makes a great side dish or lunch

Nutrition and extra info

Nutrition: Per serving

  • kcal495
  • fat27g
  • saturates4g
  • carbs46g
  • sugars12g
  • fibre5g
  • protein13g
  • salt1.9g
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Ingredients

  • 1 cauliflower, broken into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 100ml extra virgin olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g good bread, such as sourdough or ciabatta
    Sourdough

    Sourdough

    sow–er-doh

    Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…

  • 2 red chillies, halved, deseeded and finely chopped
  • 4 garlic cloves, finely sliced
  • 8 anchovies, finely chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 35g raisins, soaked in just-boiled water and drained
  • 1 tbsp capers, rinsed of salt or brine
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 4 tbsp roughly chopped flat leaf parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 5 radishes (preferably French breakfast radishes), finely sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 1 tsp white balsamic vinegar or white wine vinegar
  • juice of ½ -1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Steam the cauliflower until it’s just tender (be careful not to overcook it), then set aside.

  2. Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large frying pan. Fry the bread over a medium heat (in batches if it’s easier) until it’s golden all over – each batch will take about 4-5 mins to get a good colour. Put all the bread back into the pan and add the chilli, garlic and anchovies to the pan (with another tablespoon of oil if necessary) and sauté for a further 2 mins, making sure the garlic doesn’t get too dark. It should be golden, not brown. Tip the bread mixture into a broad shallow serving bowl and add the raisins, capers and parsley.

  3. Add the rest of the olive oil to the frying pan and, over a high heat, fry the cauliflower until tinged with gold. You want a really good colour. Put the cauliflower in the bowl with the bread mixture, add the radishes, balsamic vinegar and the juice of ½ lemon and toss everything together. Season, but be careful about how much salt you use because of the anchovies. Taste to see if you need more lemon juice, or even more olive oil, and serve warm.

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