1 whole cauliflower (approximately 800 g)
100 g of black olives, pitted
Salt to taste
Clean the cauliflower. Discard the leaves and the stalk and rinse. Rinse the black olives and finely chop a small onion. Place the whole cauliflower in a large saucepan, head facing up. Season with salt and a tablespoon of piquant lard. Add the onion and the olives. From time to time, add a spoonful of water, if needed. Cover and cook over low heat, 20 minutes approximately. If piquant lard is not available, substitute it with 175 ml of olive oil and 1 hot red pepper.