1 lg. head cauliflower
1 1/2 tbsp. wine vinegar
2 tbsp. freshly ground black pepper
1/3 c. extra virgin olive oil
6 anchovy fillet, finely chopped
2 tbsp. drained capers
1 tbsp. fresh parsley
1/3 c. black olives, sliced

Cut the cauliflower into small flowerets. Place in steamer with water and microwave for 9 minutes. Remove cauliflower, drain and set aside. In salad bowl, combine vinegar, black pepper and olive oil. Mix together with wire whisk. Add the cauliflower and toss gently to coat with the dressing. Sprinkle with the anchovies, capers, parsley and olives. Toss and refrigerate for at least one hour.