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Preparation : 15 min Cooking : 20 min

Ingredients

3/4 cup cauliflower, cut into florets 120 g
1 tbsp extra virgin olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tsp capers 6 g
1/2 tbsp lemon juice, freshly squeezed 1/4 lemon
1/2 tsp anchovy paste, or anchovy fillets, chopped 3 g
1 cup baby arugula 20 g
1 tbsp pine nuts 8 g

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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