1 head of cauliflower, broken into florets (800 g) cooked in boiling water seasoned with salt for 10 minutes
2 tablespoons of chopped garlic
1/2 to 2/3 cup of olive oil (120 g)
1/4 cup of lemon juice (60 g)
2 tablespoons of chopped parsley
2 tablespoons of pitted black olives, well-chopped
2 tablespoons of red bell pepper, well-chopped, or in conserve
salt and black pepper to taste
1 head of cauliflower, broken into florets (800 g) cooked in boiling water seasoned with salt for 10 minutes
2 tablespoons of chopped garlic
1/2 to 2/3 cup of olive oil (120 g)
1/4 cup of lemon juice (60 g)
2 tablespoons of chopped parsley
2 tablespoons of pitted black olives, well-chopped
2 tablespoons of red bell pepper, well-chopped, or in conserve
salt and black pepper to taste
In a medium-sized bowl, arrange the cauliflower florets, one on top of the other, with their stems facing inward, filling the entire container
Place a plate on top and, for added weight, add another can of fruit preserve
Let it rest for 15 minutes
Turn it over, holding the plate to remove excess liquid
Take the bowl, with its weight, to the refrigerator for 2 hours
To make the sauce, mix together the garlic, olive oil, lemon juice, parsley, olives, bell pepper, salt, and black pepper
Mix well and refrigerate it
To serve, remove the weight, plate, and arrange the florets in a serving dish
Place the sauce on top
Let it sit for 15 minutes.
