Cauliflower with Crispy Garlic and Anchovy-Caper Mayonnaise

1 large head cauliflower, separated into bite-sized florets
salt
2-3 tablespoons olive oil
2 fat cloves garlic, thinly sliced

for mayonnaise:
1/2 cup (125ml) mayonnaise
1 tablespoon olive oil
2-3 oil-packed anchovy filets
2 tablespoons capers in brine, drained
squeeze of lemon juice

chopped parsley, for garnish (optional, for a bit of color)

For the mayonnaise, combine all the ingredients in a bowl and blitz with a hand blender until more or less smooth (or use a mini chopper, or even a regular blender). Adjust the lemon to taste. Set aside to let the flavors mingle.

Combine the cauliflower, 2 quarts (liters) water and 2 tablespoons salt in a pot and bring to a boil. Cover, turn down the heat and let bubble away until the cauliflower has lost all trace of firmness and a fork slides into even the largest piece without resistance, but before it’s started to disintegrate (although slightly disintegrated is better than too firm in this instance). This will probably take 15-20 minutes.

Meanwhile, heat the olive oil in a small skillet over medium heat and gently fry the garlic, stirring often, until pale gold. Remove from the heat.

When the cauliflower is done, drain well and divide between your plates. Drizzle a little garlic oil (including crispy garlic bits) over each, and top with a dollop of mayonnaise. Serve immediately, mashing the cauliflower into the oil and mayonnaise, and sopping up the juices with your favorite crusty, chewy bread.

Honey Oat Breakfast Bars

1 cup porridge oats
1 cup pecan halves
10 dates chopped finely
½ cup pumpkin seeds
2 teaspoons cinnamon
1 teaspoon sea salt
1 tablespoon maple syrup
2 tablespoons manuka honey (or regular honey)
1 tablespoon light olive oil
1 tablespoon melted butter

Pre-heat oven to 250 °F. Blend ingredients together in a bowl with a fork and mash until well mixed. Spread in the bottom of a non-stick or foil lined small baking tray (approx 6 x 8 inches or smaller). Bars should be about 1 1?2 cm thick. Bake for about 20 minutes. Let cool, flip over, bake for another 10 minutes for added crunch, and slice.