Sicilian Cauliflower Salad

Ingredients:

Serves 6.

• 1 head cauliflower, cut into florets
• 2 tablespoons plus 1/2 teaspoon salt
• 3 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• Freshly ground black pepper
• 1/2 cup pitted black olives, minced
• 1/4 cup capers, drained
• 1/4 cup gherkins (sour baby pickles), minced
• 1 tablespoon minced Italian parsley
• 4 anchovies, chopped
• 2 hard-boiled eggs, shelled and minced

Directions:

1. Bring 3 quarts of water to a boil.
2. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
3. Place the cauliflower florets in a bowl.
4. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
5. Sprinkle with the hard-boiled eggs and enjoy.