SERVES 6 AS PART OF A SELECTION OF SALADS
I love this salad and have been cooking it for about 40 years, but our boys and their guests gave it a wide berth till they were well into their teens. If you are going to make it in advance, keep the breadcrumb mixture apart from the cauliflower and warm it all through just before serving.
1 medium cauliflower
110g fresh fine breadcrumbs
6 tbsp olive oil
2 garlic cloves, thinly sliced
6 anchovy fillets, chopped
1 red chilli, deseeded and finely sliced
11⁄2 tbsp capers
12 black olives, stoned and chopped
salt and pepper
Break the cauliflower into florets and cook in boiling water for 5 minutes. You want the cauliflower cooked but al dente. Drain.
Heat the oil in a pan, add the breadcrumbs and cook for about 5 minutes until they are beginning to turn crispy. Then add the garlic and cook for a moment or two, taking care that the breadcrumbs don’t burn.
Add the cauliflower and all the other ingredients to the pan, season and stir to warm through.