Toss cauliflower in olive oil and salt. roast at 500° till brown at the edges.
Make a dressing of chopped anchovies crushed garlic and a splash of white wine vinegar (we like forum Chardonnay vinegar) put on the side.
Saute two shallots in olive oil when translucent add a handful of chopped walnuts and cook 4-5 minutes, add a handful of chopped chives remove from heat.
Chop cerignola olives mix into shallot sauté.
Toss cauliflower with anchovy dressing, add chopped roasted jalapeños or red pepper flakes if you like it spicy(we do). Fold shallot saute into cauliflower. Serve with garlic bread. Super satisfying light dinner.