Cauliflower antipasti

Ingredients for 4 servings:

• 500 g cauliflower
• 2 tsp olive oil
• 25 g green olives, pitted
• 25 g capers
• 60 ml lemon juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the cauliflower into slices about 0.5 cm thick. This works well in the middle, but the edges will only be crumbs – that’s fine. Fry the cauliflower in olive oil on both sides in two or three batches. Start with the neat slices and simply add the crumbs to the pan at the end. Remove the finished slices from the pan and place them on a plate (preheated if possible) and keep warm in the oven or covered with a lid. In the meantime, chop the olives and capers and make a vinaigrette with the lemon juice and just enough salt and pepper. Pour the vinaigrette over the cauliflower slices and mix gently to ensure it is evenly distributed. It tastes best warm, but also cold!