1 head cauliflower, separated into bite size florets
Coarse salt, as needed
2 tbs extra-virgin olive oil
1 large garlic clove, cracked
1/2 tsp 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 flat-leaf parsley tops, finely chopped
1 tsp crushed red pepper
Coarse salt, to taste
Freshly-ground black pepper, to taste

1. 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.

2. 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.

3. 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.

Servings: 4