Cauliflower Olive -Caper and Parmesan Salad
by Bronwen Laight
Ingredients
2 cups cauliflower chopped into very small florets
2 tbsp cooking oil
Salt and pepper
1/3 cup chopped kalamata olives
2 tbsp capers, roughly chopped if large
½ small red onion, finely diced
2 cloves garlic, crushed
6 fillets anchovies, chopped –optional
Zest and juice of 1 lemon
3 tbsp extra virgin olive oil
Grated Parmesan
Handful of chopped parsley
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
— Lynn
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