Seared Red Snapper with Sicilian Cauliflower & Parsley Salad

Name: Seared Red Snapper with Sicilian Cauliflower & Parsley Salad
Yield: serves: 4
Ingredients: Extra virgin olive oil; 2 onions, cut into 1/4-inch dice; Kosher salt; Pinch of crushed red pepper; 4 cloves garlic, sliced thin; 1 28-ounce can Italian plum tomatoes, passed through a food mill; 1 head of cauliflower, coarsely chopped; Grated zest and juice of 1 lemon (juice reserved for the salad); 1/4 cup gaeta or kalamata olives, slivered; 1/4 cup caperberries, sliced into thin rounds; 4 6- to 8-ounce red snapper fillets with skin; Kosher salt; Extra virgin olive oil; Leaves from 1 bunch of fresh Italian parsley; Big fat finishing oil

December 9, 2011

To me cauliflower is an underappreciated vegetable, and for no good reason. It’s one of my very favorites and I return to it again and again for many different preparations. I love it because you can cook it to death, literally hammer it, and it just gets better! I find it goes absolutely beautifully with seared fish and a bright parsley salad—this dish is ballsy, bold, and rustic all at the same time.

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