1 clove garlic
20g chopped parsley
2-3 red chillies
40g pine nuts
Blend capers, parsley, garlic and 3 tablespoons oil in food processor, with 1/8 teaspoons salt.
Blanch cauliflower in boiling water for 30 secs.
Dry and roast in oil and salt.
Add chillies and pine nuts to pan for last 5 minutes.
Add the caper sauce.