2 cups cauliflower chopped into very small florets
2 tbsp cooking oil
Salt and pepper
1/3 cup chopped kalamata olives
2 tbsp capers, roughly chopped if large
½ small red onion, finely diced
2 cloves garlic, crushed
6 fillets anchovies, chopped –optional
Zest and juice of 1 lemon
3 tbsp extra virgin olive oil
Grated Parmesan
Handful of chopped parsley
Toss the chopped cauliflower in cooking oil, salt and pepper and roast in a preheated 200 C oven until golden brown. Stir once or twice during cooking. Place rest of ingredients into a mixing bowl and stir to combine. Add cooked cauliflower to the bowl, stir, check seasoning and serve. Can be served room temperature or warm as a side dish. For a light meal , toss cooked pasta through the cauliflower salad.
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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