1 head cauliflower, separated into bite size florets
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 large clove garlic, cracked
4 anchovy fillets, optional
1/2 teaspoon 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 teaspoon crushed red pepper
Salt and black pepper

Cooking Recipe:

Cook cauliflower in 1-inch boiling water covered for 8 to 10 minutes until tender. drain (the part where it exits) , sprinkle with salt and return pan to stove top uncovered. Set heat at medium and add oil, garlic, anchovies (optional, unless you are dining with Vicky) and crushed (be careful crushing it) 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. 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.