sicilian cauliflower salad

insalata di rinforzo

http://lacucinaitalianamagazine.com/recipe/insalata_di_rinforzo

I cut this recipe in half for 2 servings

Ingredients

• Salt
• 1 (2½ pound) head cauliflower, cored and cut into 1-inch florets
• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 large roasted red peppers (from a jar), drained and thinly sliced
• ⅓ cup green olives, pitted
• ⅓ cup cornichon pickles, thinly sliced lengthwise
• 6 anchovy fillets, rinsed and halved  (I didn't use anchovy fillets)
• 3 tablespoons salt-packed capers, rinsed, soaked in cold water, then rinsed again
• 3 tablespoons finely chopped flat-leaf parsley

Instructions

Bring a large pot of salted water to boil. Add cauliflower and cook until tender, 4 to 6 minutes. Drain, transfer to a large bowl and let cool for 10 to 15 minutes. Add oil and vinegar, lightly season with salt and toss together. Add peppers, olives, pickles, anchovy, capers and parsley; toss to combine. Serve at room temperature.