1 lg. head cauliflower
1/2 c. finely chopped parsley
2 chopped hard-boiled eggs
1/3 c. chopped pimento
1/3 c. chopped black olives
4 mashed anchovy fillets
1 tbsp. capers
1/3 c. lemon juice
1 c. olive oil
Salt and pepper

Separate flowerets and cook until crisp and tender. Drain. Combine juice and olive oil with whisk to incorporate. Add remaining ingredients. Pour over flowerets.

For a dramatic presentation, re-shape cauliflower using mixing bowl as a mold. Unmold on serving dish and pour sauce over all. Serves 6.

Even people who do not like cauliflower like this!