Cauliflower Salad - cooking recipe

Ingredients

1 medium cauliflower
8 anchovy fillets, finely chopped
18 ripe black olives, halved
1 small onion, grated
1 level Tbsp. capers
6 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. wine vinegar
pepper to taste

Preparation

Break the cauliflower into florets and cook in boiling salted water for 5 minutes.
Drain and transfer to a bowl.
Cool to lukewarm, then refrigerate for at least one hour.
Put all the remaining ingredients into a bowl.
Add the chilled cauliflower and toss.
Chill 30 minutes before serving.