GREEN CAULIFLOWER WITH PARSLEY AND GREEN OLIVES

1 large head cauliflower, broccoflower, or broccoli Romanesco
1 bunch flat-leaf parsley, stems removed, leaves finely chopped
2 Tablespoons finely chopped tarragon
1/2 cup chopped Spanish green olives
2 Tablespoons drained capers, rinsed
1/3 cup olive oil
Sea salt and freshly ground pepper
Manchego cheese (to serve)

Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, tarragon, and olives in a bowl with the capers, oil, 1 /2 teaspoon salt, and plenty of pepper.

Steam the cauliflower over salted boiling water until tender, about 5 minutes. Dump it into the bowl and toss well. Taste for salt and pepper.

Serve with a little Manchego cheese grated or shaved over the top.

Source: Local Flavors by Deborah Madison