Piquant summer salad. Good as a starter or as part of a tapas style meal.
Replace anchovies with kalamata olives for a vegan option.
Cut the cauliflower into florets, cutting any large ones in half.
Bring a pan of salted water to the boil and cook the cauliflower for 8-10 minutes until tender but not overcooked, then drain in a colander.
Meanwhile, cook the onions in the oil on a low heat for 3-4 minutes without colouring, then remove from the heat and add the vinegar, lemon juice, capers and anchovies.
Mix with the cauliflower and season to taste.
Leave at room temperature and give it a stir every so often and add more olive oil if necessary.
1 medium-sized head of cauliflower, outer leaves removed
1 large onion, peeled, halved and finely chopped
150ml extra virgin olive oil
Juice of half a lemon
100ml good-quality white wine vinegar or cider vinegar
80g capers, drained and washed
10 anchovy fillets, chopped
Salt and freshly ground black pepper