50g capers

1 clove garlic

20g chopped parsley 

Olive oil

2 cauliflowers 

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.