1 head cauliflower, cut into florets
2 T red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, cut into large dice
2 cloves garlic, sliced paper thin
4 anchovy fillets
pinch of crushed hot peppers
salt and pepper to taste
1/4 cup Calamata olives, pitted and cut in half
1/4 cup fresh parsley, chopped
Steam cauliflower for 3 to 5 minutes, remove and place in cold water to stop cooking
process. Drain well and toss with red wine vinegar, reserve. Place olive oil in a large skillet
and heat on medium high. Add the red pepper, garlic and anchovies, saute until peppers are
just beginning to get tender. Place cauliflower back in skillet just long enough to hear through.
Add the remaining ingredients, toss well and serve hot or at room temperature.