Recipe for Cauliflower with Red, Green and Black Confetti 
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Yield:
4
Ingredients:
Amount Ingredient
1 head cauliflower separated into
bite size florets
Coarse salt as needed
2 tbl extra-virgin olive oil
1 lrg garlic clove cracked
4 x anchovy fillets (optional)
1/2 tsp crushed red pepper flakes
1 x jarred roasted red pepper drained, and
diced into small bits
16 x oil cured olives drained, and
chopped into small bits
1/2 cup flat-leaf parsley tops finely chopped
1 tsp crushed red pepper
Coarse salt to taste
Instructions:
Instructions: Cook cauliflower in 1-inch boiling water covered for 8 to 10 minutes until tender. Drain, sprinkle with salt and return pan to stove top uncovered.

Set heat at medium and add oil, garlic, anchovies (optional) and crushed red pepper flakes to the pan. Break up anchovies with the back of a wooden spoon until they melt into oil. Add diced red roasted pepper, chopped olives and parsley to the pan and combine.

Add cooked, drained cauliflower to the pan and toss to distribute the red, black and green confetti. Add the red pepper. Season with salt and pepper, to your taste, and serve.

This recipe yields 4 servings.

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