Ingredients
6 anchovy fillets, chopped 3 cloves of garlic, chopped 75g pinenuts, roasted
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
600g cauliflower (about 1/2 head), cut into florets
¼ cup coarsely chopped flat-leaf parsley
50g Ligurian olives or other small black olives
Method
Process anchovies, garlic and all but 1 tablespoon pinenuts in a food processor until finely chopped. With the motor running,
gradually add vinegar and oil and process until incorporated, then season to taste with sea salt and freshly ground black pepper.
Cook cauliflower in boiling salted water until just tender, then drain, transfer to a bowl ande while still warm, toss with dressing and parsley.
Spoon salad into a bowl, scatter with olives and remaining pinenuts and serve warm or at room temperature.