Ingredients

Serves 12

　　1 head cauliflower, cut into 1-inch flowerets (about 6 cups)

　　a 3-ounce jar pimiento-stuffed olives, drained and chopped (about  3/4 cup)

　　3 celery ribs, sliced thin diagonally

　　1/4 cup chopped drained peperoncini (pickled Tuscan peppers)

　　2 tablespoons drained capers

　　1/2 cup drained caper berries*

　　

For vinaigrette

3 tablespoons white-wine vinegar

　　3 tablespoons extra-virgin olive oil

　　6 flat anchovy fillets, or to taste

　　*available at specialty foods shops

　　

Step 1

In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.

　　

Make vinaigrette:

Step 2

In a blender blend vinaigrette ingredients until combined well.

　　

Step 3

Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.