Olive Oil Recipes — kalamata
By Sophie Godwin Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or dinner. Ingredients 1x cauliflower½ tsp smoked paprika2 tbsp Extra Virgin olive oil1x roasted red pepper4x Telegraph Hill Kalamata olives, pittedsmall handful parsley1 tsp capers½ tbsp Cabernet Drizzle2 tbsp toasted flaked almonds Method Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika...