Just your typical Sunday brunch at Casa Hobbit
In a mortar and pestle, pound 1 garlic clove, a pinch of salt and 3-4 anchovy fillets to a paste. Transfer to a glass measuring cup and whisk in juice of half a Meyer lemon and 9 tbsp. extra-virgin olive oil.
Trim a head of cauliflower. Boil cauliflower in a pot of salted water or until the tines of a fork easily pierces cauliflower. Lift out with a slotted spoon and transfer to a bowl.
In the same pot you cooked the cauliflower, boil 3 eggs, then peel and quarter when done.
Chop or break up cauliflower into smaller florets, then combine with olives in a small bowl. Season with salt and black pepper. Spoon atop salad plates, arrange egg on top, then spoon dressing over. Grind more black pepper if desired.
Insalata di cavolfiore e uova sode ("cauliflower and hard-cooked egg salad")
Buongiorno!
