The cauliflower is a typical winter vegetable whose food properties have been praised since the earliest times. It is rich in minerals, vitamins and antioxidants, and has anti-inflammatory and purifying properties. Furthermore, since it is low in calories and has a high satiating power, it is also indicated in weight loss diets.
This salad, with very ancient roots, is widespread throughout central and southern Italy, and particularly in the Marche


  • 1 cauliflower
  • 4 anchovy fillets in oil
  • 100 grams of pitted olives, green or black according to taste
  • 1 tablespoon of salted capers
  • 1 garlic clove
  • 2 tablespoons of vinegar
  • extra virgin olive oil


  1. Boil the cauliflower in salted water, then let it drain and cool
  2. Mash the garlic in a salad bowl and add 4 tablespoons of oil, vinegar, anchovies and capers with their salt
  3. Leave to infuse for at least half an hour, stirring a couple of times and crushing the anchovies with a fork until completely flattened
  4. Add chopped olives coarsely and remove the garlic
  5. Add the cauliflower whose florets you have split and stems have cut into slices and stir immediately
  6. Serve at room temperature and add, if you wish, the freshly ground pepper
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