with Anchovies, Capers and Olives
|Saturated Fat Acids||2.7 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Trim cauliflower, rinse and cut with a large knife into about 5 mm (approximately 1/4-inch) thick slices.
Drain capers, olives and anchovies. Roughly chop each separately .
Rinse lemon, wipe dry and slice. Heat the olive oil in a skillet and sauté the cauliflower.
Add lemon slices to skillet. Season with salt and pepper and fry, stirring frequently, until golden brown, 5-6 minutes.
Trim arugula, rinse and spin dry. Add capers, olives and anchovies to the skillet and heat briefly.
Place cauliflower on a plate. Before serving, sprinkle with arugula.