During summer we always look for cool ideas for lunch, this is a quick and easy recipe with a healthy kick too! Colorful Italian ingredients and the full taste of the Mediterranean coast.
- 800 g Cauliflower
- 1 clove of garlic
- 200 g marinated anchovies
- 7 dried tomatoes
- 1 tbsp capers
- extra virgin olive oil
- 1 anchovy in oil
- 2 tbsp pitted taggiasca olives
To start the preparation of the cauliflower cous cous you need to start by cleaning the cauliflower: remove the leaves and separate the florets. Rinse them under running fresh water and crush them in a food processor repeatedly transferring the granules obtained in a clean bowl.
Let the dried tomatoes soak in warm water for half an hour, possibly change the water after 15 minutes. Squeeze, pat dry with absorbent paper and cut into thin slices. Wash the capers to remove the Salt, drain them and chop in half with a knife tip. Coarsely chop half of the olives. Peel the garlic and crush it with the palm of your hand. Heat a little oil in a large pan. Fry the garlic together with the capers (minced and whole), the anchovies and the chopped olives. Add the fillet tomatoes on a high heat.
Pour also the cauliflower grains, and stirring with very little water (about half a glass: the cauliflower should remain crispy and al dente), always on a high heat stirring.
Correct with salt, turn off the heat and add the marinated anchovies fillets, the remaining olives, a sprinkle of oregano and a touch of Extra virgin olive oil.
Serve the cous cous of warm or cold cauliflower, depending on your taste.