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.
I love not having to remember to go to the shop and always having a plentiful supply of amazing quality, seasonal, organic, local produce on hand! Plus the variety and recipe card definitely makes me more adventurous with my cooking.
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