Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 sm Cauliflower; (1 1/2 to 2 lbs
1 sm Red onion; sliced thin
10 Black olives; coarsely chopp
10 Green olives, sliced; pimien
3 sm Gherkins; chopped
2 tb Capers
8 Anchovies; optional
2/3 c Olive oil
1/3 c White wine vinegar
Salt
Fresh ground pepper
1 tb Dried basil; --or--
2 tb Fresh basil; chopped

Trim the cauliflower and separate it into flowerets. Stem or poach in
boiling water to cover for 5 minutes. Plunge immediately into cold
water and drain thoroughly. Place the blanched flowerets in a large
bowl and add the onion, black and green olives, gherkins, capers and
anchovies. Combine the oil and vinegar, add salt and pepper to taste
and blend well. Pour the dressing over the salad, sprinkle with basil
and toss gently to coat well. Chill for a few hours, stirring
occasionally to blend the flavors. Serve slightly chilled or at room
temeprature.

Serves 6-8.

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