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 |