Roasted Cauliflower

Ingredients

• 500 g small cauliflower (1 small head)
• 1 tbsp capers
• 2 tbsp black olives (pitted)
• 2 pickled anchovy fillets
• 1 small organic lemon
• 2 tbsp olive oil
• Salt
• Pepper
• 25 g arugula (1 handful)

Instructions

1. 1.

   Clean and wash the cauliflower, then slice it into about 5 mm thick rounds with a large knife.

2. 2.

   Drain the capers in a sieve, then roughly chop them separately from the olives and anchovy fillets.

3. 3.

   Wash and dry the lemon, zest it, and cut it into slices. Heat olive oil in a pan and sauté the cauliflower.

4. 4.

   Add the lemon slices to the pan. Season with salt and pepper, and cook by turning several times for 5-6 minutes until golden brown.

5. 5.

   Clean, wash, and pat dry the arugula. Add the capers, olives, and anchovies to the pan, warming briefly.

6. 6.

   Transfer the cauliflower to a plate, sprinkle with arugula, and serve.