1: Clean and separate the cauliflower into florets.
2: Toast the bread and crumble it into pieces.
3: In a pan, heat olive oil and sauté capers and anchovies.
4: Add cauliflower florets and cook until tender.
5: Stir in olives, crumbled bread, and grated Parmigiano Reggiano.
6: Season with salt, pepper, and oregano to taste.
