Ingredients
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1 1/2 heads cauliflower, chopped
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160 g pitted black olives, chopped
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90 g capers, drained
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1/2 cup finely chopped flat leaf parsley
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3 tablespoons fresh basil, finely chopped
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1 (56 g) can anchovy fillets, drained and chopped
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80 ml lemon juice
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60 ml balsamic vinegar
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2 cloves garlic, crushed
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1 medium red Spanish onion, finely chopped
Instructions
- Boil, steam or microwave cauliflower until tender (about 3 minutes).
- Drain, rinse under cold water, drain well.
- Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.
- DRESSING: Combine all ingredients in a jar, and shake well.