This is good with vegetable dishes –beans, purées, traybakes – and also with chicken, pork and fish.
1 small cauliflower
2 Tbsp extra virgin olive oil
1 Tbsp marjoram or dried oregano
½ cup dry white wine
Flaky sea salt
1 Tbsp drained capers
20 pimiento-stuffed green olives, drained
2 cloves garlic, peeled and finely chopped
2 Tbsp chopped parsley
Smoked paprika for sprinkling
1 Trim cauliflower and cut into small florets. Put oil in a large frying pan (skillet) and put pan over gentle heat. Add cauliflower, marjoram or oregano and white wine and sprinkle with sea salt. Once everything is hot, cook gently for about 12 minutes, stirring from time to time. Aim to keep the cauliflower firm but not too crunchy.