Instructions: With a sharp knife, cut leaves & stem from cauliflower. divide into florets about 1-1/2 inch in diameter. Drop into boiling, salted water; boil about 12 minutes or until tender. Drain & rinse well in cold water to arrest cooking. Press layer of florets, stems in, onto sides & bottom of 1-quart bowl. Pack center of bowl with more florets, stems up, until all florets have been used. Place plate & 1-pound weight on packed cauliflower. Let stand 15 minutes, then holding plate & weight, tip bold to drain water.

Refrigerate 2 hours. Invert serving dish over bowl & invert. Lift off bowl & garnish with lettuce leaves. Whisk together oil, lime juice, salsa, salt & cayenne, stir in capers, parsley, watercress, olives & bell pepper. Spoon some of sauce over cauliflower, place remaining sauce in bowl. Once outer layer eaten, dunk florets in sauce.

(SEE PARCHED PEPPERS FOR INFO

ON MAKING THESE)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.