Ingredients
1 small cauliflower, sliced from top to bottom at 1 cm widths, leaves finely sliced
Half a lemon
1 tbsp capers
A good handful of woof quality pitted green olives
A few sage leaves
A few sprigs of thyme
Salt & pepper
Olive oil
Butter
Recipe
1. Colour the cauliflower in a wide pan over a medium heat with a little oil. Turn when golden on the underside, add a good knob of butter, salt & thyme. Keep cooking until the cauliflower is tender, then lift the cauliflower out onto a plate
2. Wipe out the pan, place it back over the heat with a good knob of butter, sliced cauliflower leaves, olives, capers & sage. When the butter is foaming add the lemon zest and juice and cook out for another minute or two, breaking up the olives a little with a spoon of necessary. Spoon the olive caper dressing over the cauliflower
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