1. 1

   Step 1

   Clean the cauliflower and cut it into florets.

2. 2

   Step 2

   In a large pan, heat a drizzle of extra virgin olive oil.

3. 3

   Step 3

   Add 1 clove of garlic, 1 pinch of dried chili flakes, and 20 g of anchovy fillets.

4. 4

   Step 4

   Stir until the anchovies have melted into the oil.

5. 5

   Step 5

   Add 30 g of pitted black olives and 15 g of desalted capers.

6. 6

   Step 6

   Let everything cook for a few minutes to develop the flavors.

7. 7

   Step 7

   Pour 500 g of tomato purée into the pan.

8. 8

   Step 8

   Cook over medium heat until the sauce has reduced.

9. 9

   Step 9

   Remove the garlic clove from the sauce.

10. 10

    Step 10

    Add the cauliflower florets to the sauce.

11. 11

    Step 11

    Cover with a lid and cook over low heat.

12. 12

    Step 12

    If necessary, add a little water during cooking.

13. 13

    Step 13

    Finish with 1/2 bunch of chopped parsley.

14. 14

    Step 14

    Season with salt and pepper before serving.

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