1 medium cauliflower
110g of fresh fine breadcrumbs
6 tbsp of olive oil
2 garlic cloves, thinly sliced
6 anchovy fillets, chopped
1 red chilli, deseeded and finely sliced
1 ½ tbsp of capers
12 black olives, stoned and chopped
Salt and pepper
Step 1Break the cauliflower into florets and cook in boiling water for 5 minutes. You want the cauliflower cooked but al dente. Drain.
Step 2Heat the oil in a pan, add the breadcrumbs and cook for about 5 minutes until they are beginning to turn crispy. Then add the garlic and cook for a moment or two, taking care that the breadcrumbs don’t burn.
Step 3Add the cauliflower and all the other ingredients to the pan, season and stir to warm through.
Recipe courtesy of Le Rouzet: An English Cook in France