Serves 4 to 6 or 2 as a main course
4 tablespoons olive oil
1 pound cauliflower florets, cut into 2 inch pieces
1/4 teaspoon red pepper flakes
1/2 cup white wine
1 garlic clove, finely chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons drained capers
1/2 cup pitted green olives, coarsely chopped
1 teaspoon anchovy paste
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Heat the olive oil in a large sauté pan set on high heat until it sizzles, about 2 minutes. Add the cauliflower and red pepper flakes and cook for 3-4 minutes, until most of the pieces are brown on the edges. Stir in the wine, cover and cook for 2 minutes, until most of the liquid is absorbed. Transfer to a bowl and add the garlic, parsley, capers and olives.
In a small bowl, whisk the anchovy paste with the olive oil and vinegar. Pour the vinaigrette over the cauliflower and mix well. Serve warm or at room temperature.
This dish can be prepared up to 2 days ahead of time. Remove from the refrigerator 2-3 hours before serving or warm to room temperature in the microwave oven for a few minutes.