Cauliflower with green sauce

A medium-sized cauliflower, a bunch of parsley, a tablespoon of capers, a clove of garlic, a teaspoon of apple cider vinegar or white vinegar, 40 g of butter, olive oil, fresh rosemary and bay leaf.

Wash the cauliflower, remove the leaves and steam it whole for about 8-10 minutes. The cauliflower still needs to be tough enough.

Chop the bunch of parsley with the garlic and capers, pour them into a bowl with 2 tablespoons of oil, a teaspoon of vinegar, salt and pepper. Set aside.

Remove the cauliflower from the pot and cut into 2 cm thick slices. Collect the broken florets and set them aside for another preparation.

Heat a large metal pan with oil and butter, rosemary and bay leaf, when it is hot place one or two slices of cauliflower, salt and pepper and cook uncovered over medium-high heat. Stir with a spatula, being careful not to break the cauliflower. When the slice is golden brown on both sides,

place them on a serving plate. Pour in the green sauce as an accompaniment