Cauliflower With Red, Green And Black Confetti

Recipe Ingredients

1		Cauliflower - separated into
		Bite size florets
		Coarse salt - as needed
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Garlic clove - cracked (large)
4		Anchovy fillets - (optional)
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1		Jarred roasted red pepper - drained, and
		Diced into small bits
16		Oil cured olives - drained, and
		Chopped into small bits
1/2 cup	20g / 0.7oz	Flat-leaf parsley tops - finely chopped
1 teaspoon	5ml	Crushed red pepper
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook cauliflower in 1-inch boiling water covered for 8 to 10 minutes until tender. Drain, sprinkle with salt and return pan to stove top uncovered.

Set heat at medium and add oil, garlic, anchovies (optional) and crushed red pepper flakes to the pan. Break up anchovies with the back of a wooden spoon until they melt into oil. Add diced red roasted pepper, chopped olives and parsley to the pan and combine.

Add cooked, drained cauliflower to the pan and toss to distribute the red, black and green confetti. Add the red pepper. Season with salt and pepper, to your taste, and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B65) - from the TV FOOD NETWORK

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