Cauliflower Nicoise

Ingredients

2 cups cooked cauliflower florets (hot)

2 tbsp water

2 tsp olive oil

1 tbsp balsamic or red wine vinegar

3 large oil-cured black olives, pitted and minced

1 tbsp each finely chopped rinsed drained capers and Italian (flat-leaf) parsley

1 garlic clove, minced

6 cherry tomatoes, cut into halves

4 drained canned anchovy fillets

1 egg, hard-cooked and chopped

Method

• On serving platter arrange cauliflower; set aside.

• Using wire whisk, in small mixing bowl combine water, oil and vinegar; add olives, capers, parsley, and garlic and stir to combine.

• Pour evenly over cauliflower.

• Arrange tomato halves and anchovy fillets decoratively over cauliflower sprinkle with egg.

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