Cauliflower, Olive and Caper Salad

Ingredients:

• 1 tbsp coarse salt
  
• 2 lbs cauliflower
  
• 3 cup pitted, oil-cured black olives
  
• 1 cup capers, rinsed and dried
  
• 3 cup pitted green olives
  
• 1 cup vinegar-packed red peppers, rinsed and julienned
  
• 8 anchovies, drained and chopped
  
• freshly ground black pepper, to taste
  
• 2 tbsp lemon juice
  
• 1 cup extra virgin olive oil
  

1. Boil some water with a tablespoon of salt. Add the cauliflower and reduce heat to medium. Simmer to 15 minutes, then remove and drain. Your cauliflower should be tender-crisp.
2. When the cauliflower is cool, break it into florets, then transfer to a large bowl. Add the olives, capers, red peppers and anchovies.
3. Toss gently, then add salt and pepper to taste. Serve at room temperature.