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.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.