1 large fresh head of cauliflower
1/4 cup olive oil
16 kalamata olive more or less
3 tbs of capers
Juice of one lemon
crushed red pepper
salt/pepper
Clean the green leaves off bottom of cauliflower, cut off bottom stem. And
quarter into 4 section. Cut each section into 6 slices. Place in strainer
and rinse well.
Pat dry and place in larger bowl. Save small pieces that break off in small
bowl and add black pepper.. Set aside. Now coat cauliflower in bowl with
half the olive oil and finely minced garlic. Place on foil covered cookie
sheet , flat edge down for easy clean up. Preheat -oven at 425 F and cook
cauliflower for 15 minutes. Than turn cauliflower to other side and bake for
another 15 minutes or until cauliflower is tender to your liking.
Meanwhile chop up the kalamata olives and juice the lemon.
Take cauliflower out of oven and let cool. Add the chopped olives, and
capers, add the rest of the olive oil and the lemon juice. Add as much red
crush pepper and salt and pepper as your taste buds want.
Serve over a bed of leaf lettuce of your choice.
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