1 1/2 lb. cauliflower flowerettes
6 anchovies
1/2 c. green olives
1/2 c. black olives
2 tbsp. capers
1 clove garlic
2 tbsp. lemon juice
1/2 c. olive oil
Fresh ground pepper

Blanch cauliflower for 3 minutes. Cool. Cut anchovies into pieces and toss with cauliflower, olives, capers. Whisk together olive oil and lemon juice and squeeze garlic through garlic press into dressing. Mix dressing with vegetables and add pepper to taste. Chill and serve.