Cauliflower Olive -Caper and Parmesan Salad
by Bronwen Laight
Ingredients
2 cups cauliflower chopped into very small florets
2 tbsp cooking oil
Salt and pepper
1/3 cup chopped kalamata olives
2 tbsp capers, roughly chopped if large
½ small red onion, finely diced
2 cloves garlic, crushed
6 fillets anchovies, chopped –optional
Zest and juice of 1 lemon
3 tbsp extra virgin olive oil
Grated Parmesan
Handful of chopped parsley
Good quality, reasonable variety and local where possible. It's nice knowing a week in advance what's going to be in the box, so that meals can be planned and to avoid waste. No problems with substitutions.
— Jo K
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