Cauliflower with Anchovies Oil Cured Olives
Ingredients
- 1 medium head cauliflower (2 pounds), trimmed and cut into bite-size florets
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, lightly crushed
- ¾ cup pitted oil-cured olives
- 8 oil-packed anchovy fillets
- 1 ½ tablespoons capers, rinsed, dried and coarsely chopped
- 2 tablespoons red-wine vinegar
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