1 med. size cauliflower
6 anchovy fillets
1 level tbsp. capers
3 tbsp. olive oil
1 tbsp. wine vinegar
1 level tsp. salt
1/4 level tsp. pepper
3 oz. black olives

Break cauliflower into flowerets and wash. Cook in boiling salted water until tender, about 5 to 8 minutes. Then drain and pass through cold water to cool rapidly. Drain. Meanwhile, chop the anchovy fillets and drain capers. Mix oil, vinegar, salt and pepper in a salad bowl and lightly toss the cauliflower in it. Sprinkle anchovies, the olives and capers over the salad.