This is a traditional recipe from Naples… insalata di rinforzo.
I steam a cauliflower, taking care not to overcook it. Then I divide the florets into smallish pieces. To these I add chopped roast peppers (those in jars are fine!), chopped gherkins, stoned olives, capers and a few anchovies. I dress the salad with an emulsion of salt, pepper, vinegar and extra virgin olive oil.
In Naples, what’s left over next day would be bolstered (rinforzo) with extra cauliflower. In our house we never have anything left over!