PAN-FRIED CAULIFLOWER WITH OLIVES

Preparation To make pan-fried cauliflower with olives, desalt the capers by rinsing them under running water and leaving them to soak in cold water. Clean the cauliflower by removing the outermost leaves; cut the tips and thoroughly wash them.
Blanche the tips in boiling water for around 5 minutes from when the water returns to the boil, cook according to your tastes, with these times it should still be firm. Drain and leave to one side. Heat the oil in a non-stick pan and brown the garlic clove. Add the cauliflower tips and stir with a wooden spoon. Cook on a medium flame for around 2 minutes, then add salt and pepper to taste. Now add the thoroughly drained and dried desalted capers, the black olives, the anchovy fillets drained from the preservation oil , and sauté on a high flame to flavor: this should take 5-6 minutes. Finish with some parsley and serve the pan-fried cauliflower with olives right away.