Cauliflower & Bread Salad (panzanella Di Cavolfiore)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 loaf ciabatta
• 1 head cauliflower (about 1kg with leaves on)
• 2 red capsicums
• 3 garlic, cloves crushed
• 20 black olives
• 12 anchovy fillets
• 2 tablespoons capers
• 2 mild red chilies, finely sliced
• 1/4 cup coursely chopped flat leaf parsley
• 4 tablespoons good extra virgin olive oil
• 2 tablespoons wine vinegar
• salt

Recipe

• 1 split the bread in half horizontally and toast or you could char-grill it and set aside.
• 2 divide the cauliflower into bite sized florets and steam for about 5 minutes until tender.
• 3 refresh with cold water and drain and place in a large serving dish.
• 4 blacken the skin or the red capsicums under a griller or over direct flame.
• 5 place in a plastic bag to steam for 5 minutes, then peel the blackened skin from them.
• 6 slice the capsicum into strips and scatter over the cauliflower then add the garlic, olives, anchovies, capers, chillies and parsley.
• 7 toss through the olive oil and vinegar and add salt to taste.
• 8 tear the toasted bread into bite sized pieces and add and toss again.