Neapolitan cauliflower salad (Insalata di rinforzo)

1. Break the cauliflower into florets and cook in boiling salted water for 5-6 minutes until tender but still crunchy; drain in a colander and let cool.

2. Halve the olives, rinse the capers and finely chop the anchovy fillets.

3. In a small bowl, whisk the white wine vinegar with the extra virgin olive oil, a pinch of salt and the anchovies.

4. Put the cooled cauliflower in a large bowl and add the olives and capers.

5. Pour over the dressing, sprinkle with the chopped parsley and toss gently.

6. Cover and chill for at least 1 hour (or even overnight), and serve cold.

Tip: In Naples it's made at Christmas; its name ("reinforcement salad") comes from topping up the leftovers with more vegetables day after day - you can also stir in pickled peppers or giardiniera.