GETTING READY
1 In a large saucepan, bring salted water to a boil.
2 Cut the cauliflower into quarters.
3 Add the cauliflower to the boiling water and cook for 15-20 minutes or until tender but still firm.
4 Drain immediately.
5 Set aside to cool.
6 Cut the gherkins into thick slices.
7 Cut the anchovies into small pieces.
8 Cut the drained sweet pepper into short, thin strips.
9 Cutting off the larger stalks and core of the cauliflower, divide the head into individual florets.

MAKING
10 In a large salad bowl, place the cauliflower with all the other ingredients.
11 In another bowl, prepare the dressing by mixing a pinch of salt and freshly ground pepper with 2 tbsp good wine vinegar or cider vinegar and 1/4 cup best quality olive oil.
12 Pour the dressing over the cauliflower mixture in the salad bowl.
13 Stir carefully to dress without breaking up the florets.

SERVING
14 Serve at once.

TIP
Do not use gherkins, sweet peppers or capers that have been pickled in acetic acid as this is so sharp and strong that it will effectively drown every other flavor.