1 red bell pepper -- parched and peeled
--seeded & -- cut in 1/2" squares
With a sharp knife, cut leaves & stem from cauliflower. Divide cauliflower into florets about 1 1/2 inches in
diameter. Drop florets into boiling salted water; boil about 12 minutes or until tender when pierced. Drain florets
& rinse well under cold running water to arrest cooking, drain well. Press a layer of florets, stems up, onto sides
& bottom of a 1 quart bowl. Pack center of bowl with more florets, stems up, until all florets have been used. Place
a plate or saucer & a weight (such as a can of canned goods) on packed cauliflower. Let stand for 15 minutes;
then holding plate & weight in place, tip bowl to drain off any remaining water. Refrigerate weighted cauliflower at
least 2 hours. Remove weight & plate, arrange lettuce leaves artfully to hang over sides of bowl but not the serving
plate you're going to use, place serving platter inverted over lettuce leaves & bowl of cauliflower. Invert bowl &
serving platter together, lift off the bowl & garnish as desired.
Whisk together the oil, lime juice, salsa, salt & cayenne pepper; stir in capers, parsley, watercress, olives & bell pepper. Spoon some of the sauce over the cauliflower; place remaining sauce in a bowl alongside cauliflower. Once the outer layer has been eaten, guests can dunk florets in sauce in bowl.
Makes 4 - 6 servings.
