INGREDIENTS

1. 1loafciabatta
2. 1headcauliflower(about 1kg with leaves on)
3. 2red capsicums
4. 3garlic, cloves crushed
5. 20black olives
6. 12anchovy fillets
7. 2tablespoonscapers
8. 2 mildred chilies, finely sliced
9. 1/4cup coursely choppedflat leaf parsley
10. 4tablespoons goodextra virgin olive oil
11. 2tablespoonswhite wine vinegar
12. salt

DIRECTIONS

1. Split the bread in half horizontally and toast or you could char-grill it and set aside.
2. Divide the cauliflower into bite sized florets and steam for about 5 minutes until tender.
3. Refresh with cold water and drain and place in a large serving dish.
4. Blacken the skin or the red capsicums under a griller or over direct flame.
5. Place in a plastic bag to steam for 5 minutes, then peel the blackened skin from them.
6. Slice the capsicum into strips and scatter over the cauliflower then add the garlic, olives, anchovies, capers, chillies and parsley.
7. Toss through the olive oil and vinegar and add salt to taste.
8. Tear the toasted bread into bite sized pieces and add and toss again.