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1 cauliflower

10 marinated black olives

2 cloves garlic

1 tbsp capers

2 dsp olive oil

4 anchovies

fresh chilli to taste

1/2 mug of water

Wash the cauliflower and the leaves. Divide the cauliflower and leaves into quite small sections. Place in a saucepan with water, oil, olives, garlic, capers, anchovies and chilli. Cover and cook on a medium fire for 10 mins, until just tender. During this time, if necessary, add some boiling water. Remove the lid and if there is any liquid left, let it evaporate on a lively fire. It can be eaten hot as a side dish or cold mushed on a bruschetta smeared with garlic and topped with extra anchovies


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