One head of cauliflower, broken up into florets
3-4 pickled red peppers, cut into strips or squares
1/2 Cup of green olives preferably of the Gaeta
1/2 Cup of black olives
1/2 Cup of capers
1 Teaspoon of white wine vinegar
1 Tablespoon of extra-virgin olive oil
Sprinkle of roughly chopped basil
Boil the head of the cauliflower, trimmed and broken up into florets, until it has lost all its rawness but is al dente.
Place the florets in a large mixing or salad bowl, then add the anchovy fillets, olives and capers.
Dress the cauliflower and other ingredients with abundant olive oil and the chopped parsley, a bit of white wine vinegar and salt to taste as you would with a regular salad, mixing well but
taking care not to break up the florets.
Let the salad rest for a few hours to develop and meld its flavours!