Ingredients:
1 head Romanesco (or regular) cauliflower
1 bunch flat-leaf parsley, stems removed, leaves finely chopped
2 tablespoon finely chopped fresh tarragon
½ cup chopped green olives (Spanish or Greek are very nice)
2 tablespoon drained capers, rinsed
1/3 cup olive oil
sea salt and freshly ground pepper
Manchego cheese
Directions:
1. Cut cauliflower into small florets; peel and dice the stems. Put the parsley tarragon, and olives in a bowl with the capers, oil, ½ teaspoon salt, and plenty of pepper.
2. Steam the cauliflower over salted water for 5 minutes. Dump it into the bowl with the dressing and toss well. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top.
Serves 4-6