This is a favorite at my table as well as a big hit whenever I bring a side at a dinner party. The secret is the anchovy paste.

You will need:

• 1 head of cauliflower
• 5 tbsp of olive oil:
• 2 tbsp of lemon juice
• 2 tsp of anchovy paste
• 1/2 cup of kalamata olive (black ones):
• 2 tbsp of capers (find them with the olives)
• Salt and pepper

This recipe will make 4 portions. Of course, you need to buy bottles of olive oil, lemon juice etc…but once you have them, you can use them often. This recipe will cost roughly $6.00 when calculating proportionally.

Start with a head of cauliflower particularly in season. Cut it in large florets and place in a bowl then sprinkle with some olive oil salt and pepper. You will need roughly 2 tbsp of oil and 1 tsp of cracked pepper and salt.

You can roast it in the oven at 400F for about 15 minutes (depending on the oven) or if you have access to one, the BBQ is the best. Roast them by turning them every 4 minutes. The key is to get the nice brown markings without the burning 🙂

In both case, they should still be al dente (crunchy).

Next, let them cool so you can handle them. Meanwhile mix 3 tbsp of olive oil with 2 tbsp of lemon juice and 2 tsp of anchovy paste. Whip the ingredients with your fork until the paste is well integrated in the mixture.

Cut the florets in bite sizes, place in a pretty bowl and add 2 tbsp of capers, 1/2 cup of kalamata olive pitted (buy them already pitted, much easier) and the olive oil mixture.

Mix it up and Voilà!