Eating In

1 cauliflower
2 garlic cloves, thinly sliced
1 red chilli, finely chopped
olive oil
6 anchovies, chopped
1 tablespoon capers
10 black olives, stoned and chopped
400g tin of chopped tomatoes
1 tablespoon tomato puree
large pinch of dried chilli flakes
a handful of fresh basil, chopped
small bunch of flat leaved parsley, chopped
parmesan cheese, grated
Divide the cauliflower into small florets and boil in salted water until they are cooked but still have a bit of crunch. Drain and set aside. Heat some olive oil in a pan and add the garlic, chilli and anchovies. Break up the anchovies with a wooden spoon. Stir in the capers, olives and tomatoes and cook gently for 10 minutes or so. Stir in the cauliflower and make sure all the florets are well coated. Set aside and leave for a few hours to allow the cauliflower to absorb the flavours. Reheat and serve garnished with parsley and parmesan cheese.