Pickled Cauliflower & Red Pepper Salad With Anchovies

1. 1

   In a large saucepan of salted boiling water cook the cauliflower for 3 to 5 minutes or until it is crisp-tender.

2. 2

   Drain it and rinse under cold water to stop the cooking.

3. 3

   Pat the cauliflower dry between paper towels.

4. 4

   Mix together the olive oil, vinegar, oregano and salt and pepper.

5. 5

   Place cauliflower, anchovies, black olives, capers and roasted red peppers in a large bowl.

6. 6

   Pour dressing on top and toss to coat.

7. 7

   Chill salad, covered for at least three hours.

No nutritional information available.

No additional tips available.