1 large cauliflower, broken into florets
1 large roasted red bell pepper, skin removed and thinly sliced
100 g black olives
6 anchovy fillets, chopped
2 tbsps capers
4 tbsps olive oil
Some chopped parsley
2 tbsps lemon juice
1 chilli pepper (peperoncino) chopped ( or you can also use freshly ground black pepper)
Blanche the cauliflower florets in a large pan of boiling, salted water for 2 to 3 minutes, then drain thoroughly. Toss the cauliflower while still warm, with the bell pepper, olives, anchovies and capers and mix in the olive oil and lemon juice. Season to taste with the peperocino or black pepper. Sprinkle with the chopped parsley and leave to cool.
Chill the salad for several hours before serving.