Prep:15 mins Cook:45 mins
Serves 4

Ingredients    : 

1 cauliflower , broken into florets
100ml extra virgin olive oil
250g good bread, such as sourdough or ciabatta
2 red chillies , halved, deseeded and finely chopped
4 garlic cloves , finely sliced
8 anchovies , finely chopped
35g raisins , soaked in just-boiled water and drained
1 tbsp capers , rinsed of salt or brine
4 tbsp roughly chopped flat leaf parsley
5 radishes (preferably French breakfast radishes), finely sliced
1 tsp white balsamic vinegar or white wine vinegar
juice of ½-1 lemon

Method   : 

Steam the cauliflower until it’s just tender (be careful not to overcook it),
then set aside.

Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large
frying pan. Fry the bread over a medium heat (in batches if it’s easier) until
it’s golden all over – each batch will take about 4-5 mins to get a good
colour. Put all the bread back into the pan and add the chilli, garlic and
anchovies to the pan (with another tablespoon of oil if necessary) and sauté
for a further 2 mins, making sure the garlic doesn’t get too dark. It should be
golden, not brown. Tip the bread mixture into a broad shallow serving bowl
and add the raisins, capers and parsley.

Add the rest of the olive oil to the frying pan and, over a high heat, fry the
cauliflower until tinged with gold. You want a really good colour. Put the
cauliflower in the bowl with the bread mixture, add the radishes, balsamic
vinegar and the juice of ½ lemon and toss everything together. Season, but be
careful about how much salt you use because of the anchovies. Taste to see if
you need more lemon juice, or even more olive oil, and serve warm.