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Ingredients

• 1 head cauliflower, separated into bite-size florets
• Coarse salt
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 large clove garlic, cracked
• 4 anchovy fillets (optional)
• 1/2 teaspoon crushed red pepper flakes
• 1 jar roasted red peppers, 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 teaspoon crushed red pepper
• Salt and black pepper

Description

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