This is one of my favourites. We often serve it as a starter before a fish dish.

Ingredients

1 medium-sized cauliflower
4 tablespoons olive oil
1 large onion
12 black olives
6 anchovy fillets
1/2 tablespoon chopped fresh rosemary (or a suitable quantity of dried)
150 ml red wine
salt and freshly ground pepper to taste

Chop the onion. Stone and slice the olives. Chop the anchovy fillets. Divide the cauliflower into even-sized florets.

Heat a little of the olive oil in a covered pan. When ready, add some of the onion, olives, anchovies, and rosemary. Next add a layer of cauliflower, sprinkling a bit of oil onto it and also seasoning it with a bit of salt and pepper. Repeat, adding another layer of onion, olives, and anchovies, then another layer of cauliflower, until all is in the pan. Pour the remaining oil and the red wine over the top.

Cover and cook gently until the cauliflower is tender. If any liquid is remaining in the pan, turn up the heat a bit to boil it away, taking care not to overcook the cauliflower and other ingredients.

Put into a heated dish and serve straightaway.

Serves 4.

Sounds heavenly, will try asap.