Instructions: Place a large non-stick saute pan over medium heat. Add 2 tablespoons olive oil. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan. Season with salt. Saute for 3-4 minutes, until browned on bottom and softening at edges. Turn pieces and brown other side. When just tender, remove to a shallow serving bowl. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.

Return pan to heat again. Add remaining tablespoon olive oil. Add bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir

In anchovy paste. Pour this over cauliflower. Add parsley, olives and capers.

Sprinkle vinegar on top. Season generously with black pepper and toss well.

Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired.

Serve warm or at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.

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