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Ingredients
- 1 large head cauliflower
- 1 cup sweet basil leaves
- 10 good-quality anchovy fillets, coarsely chopped
- 3 tbsp large capers, washed, dried and chopped
- 1/4 cup parsley, washed and coarsely chopped
- 20 good-quality, firm green olives, pitted and chopped
- 2 long red chillies, de-seeded and sliced
- 100ml extra-virgin olive oil
- Salt and freshly ground pepper
Method
Prepare the cauliflower by trimming into bite-sized florets. Wash well and plunge into a pot of boiling, salted water for two to three minutes until tender.
Test by piercing a floret with the point of a knife; there should be just a little resistance.
Drain and leave the cauliflower to cool. Meanwhile, tear any larger basil leaves with your fingers into smaller pieces and place in a large mixing bowl.
Add the anchovy fillets, parsley, olives and chilli.
Pour in the olive oil and then the cooled cauliflower florets. Season well with salt and plenty of pepper. Toss well. Serve as a refreshing summer salad.
