Sicilian Cauliflower Salad

• 1 head cauliflower, cut into florets
• 2 tablespoons salt
• 1/2 teaspoon salt
• 3 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• fresh ground black pepper
• 1/2 cup pitted black olives, minced
• 1/4 cup capers, drained
• 1/4 cup gherkin, minced (sour baby pickles)
• 1 tablespoon minced Italian parsley
• 4 anchovies, chopped
• 2 hard-boiled eggs, shelled and minced

1. Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
2. Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
3. Sprinkle with the hard-boiled eggs and enjoy. Serves 6.

cauliflower, salt, salt, red wine vinegar, extra virgin olive oil, fresh ground black pepper, black olives, capers, gherkin, italian parsley, anchovies, eggs

Taken from www.food.com/recipe/sicilian-cauliflower-salad-134874 (may not work)