INGREDIENTS
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1 head cauliflower, large outside leaves removed
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1 25-ounce jar paleo-friendly roasted garlic tomato sauce
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1/4 cup chopped parsley stalks
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1 tablespoon onion powder
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Freshly ground pepper
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4 anchovy filets, drained and chopped
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1 handful pitted kalamata olives
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1 tablespoon red wine vinegar
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1 tablespoon olive oil
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Chopped flat-leaf parsley, to garnish