Cauliflower, Capacollo and Tomatoes
I blanch the cauliflower beforehand (even a day before is fine, just pull it out a half hour beforehand to come to room temperature so as to reduce cooking time). NOTE: This recipe calls for Capacollo, but you can used any dry-cured salami or Proscuitto, I prefer the heat Capacollo gives.
1 head cauliflower, cut into 1"-3" florets, blanched in boiling, salted water 4 minutes
1/2 cup olive oil
8 oz. Capacollo, thinly sliced and slivered
1 red onion, halved and medium sliced
16 oz. cherry tomatoes
1 lemon, halved
1 cup fresh parsely, chopped
In a large skillet (I prefer cast iron), heat olive oil until it has a sheen. Add Capacollo and fry until edges begin to brown, then add onion and saute for five minutes. Add tomatoes and cook for a couple minutes, until skins begin to break then add cauliflower and stir gently to combine - at this point we are just trying to warm up the cauliflower. Remove from heat, squeeze HALF of the lemon over the dish and sprinkle with parsely - SERVE and ENJOY!