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Cauliflower, Jerusalem (P, KLP, TNT)
Source: Unknown
Serves: 6 to 8

1 head cauliflower, separated into bite size florets
Coarse salt
2 tbsp. extra-virgin olive oil
1 large clove garlic, cracked
4 anchovy fillets, optional
1/2 tsp. red pepper flakes, crushed
1 jar roasted red pepper, drained and diced into small bits
16 oil cured olives, drained, and chopped into small bits
1/2 cup flat-leaf parsley tops, finely chopped
1 tsp. red pepper, crushed
Black pepper

Cook cauliflower in 1" boiling water covered for 8 to 10 minutes until tender, or nuke.

Drain, sprinkle with salt, and return pan to stove top uncovered.

Set heat at medium and add oil, garlic, anchovies, 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.

Poster's Notes:
I have a great recipe for cauliflower, which is called Jerusalem Cauliflower: I make it all the time because it's good and doesn't taste like cauliflower at all. It can be served warm or at room temperature, and is spicy. If you like things mild, then don't use the red pepper that the recipe calls for.

Posted by Gloria Whitman

Nutritional Info Per Serving: N/A