Ingredients (serves 3-4)

• A cauliflower, about 1 1/4 lb / 570 g
• 4 anchovy fillets preserved in oil, drained and cut into small pieces
• 8 pitted kalamata olives, drained and quartered
• 2 tablespoons capers, rinsed and drained
• Sea salt and freshly milled black pepper, to taste
• Olive oil, to taste
• A medium avocado, optional

Instructions

Wash the cauliflower and cut it into florets. If the leaves are present, discard the tough outer ones, but preserve the tender, inner ones. Peel the tough outer layer of the stalk and cut crosswise into short lengths. Steam florets, young leaves and stalk pieces until they reach the desired consistency. (I like cauliflower on the soft side, but I know not everybody agrees with my preference.) Place in a salad bowl and let cool.

Add anchovy fillets, olives and capers (acciughe, olive, capperi) and stir. Adjust salt and pepper to taste (keeping in mind that the ingredients added are all rather salty). Finally, add olive oil to taste. If you implement my touch (see below), you want to be conservative with the olive oil. Stir and serve at room temperature.

My personal touch: dice the avocado and add to the cauliflower.

Go to the full post on cavolfiore alla fanese / cauliflower salad with olives, capers and anchovies