Cauliflower Salad

• 1 small head cauliflower
• 3 tbsp extra virgin olive oil or more to taste
• 2 clove garlic minced
• 1 tbsp white wine vinegar
• 5 each anchovy fillets
• 6 each black olives pits removed
• 1 tbsp fresh parsley for garnish

1. Clean the cauliflower florets by removing them from the core and rinsing with water.
2. Cut into bite sized pieces.
3. Steam until they begin to tenderize (about 20 minutes.)
4. Remove from steamer and allow to cool.
5. Mince garlic, coarsely chop anchovies and black olives.
6. Combine olives, vinegar, olive oil and garlic in bowl.
7. Add cauliflower and gently combine.
8. Garnish with fresh parsley and serve.
9. May be prepared in advance and refrigerated.
10. Variation: Add vibrant, flavorful beauty and nutrition with purple cauliflower (type of broccoli).

cauliflower, extra virgin olive oil, clove garlic, white wine vinegar, anchovy fillets, black olives, parsley

Taken from cookpad.com/us/recipes/336612-cauliflower-salad (may not work)