Pickled Cauliflower & Red Pepper Salad With Anchovies

• 1 large head cauliflower, cut into 1 inch flowerets
• 13 cup olive oil
• 1 tablespoon white wine vinegar (to taste)
• 3 tablespoons fresh oregano, minced
• 8 anchovy fillets, rinsed, patted dry, and cut into thin strips
• 12 cup black olives, coarsely chopped
• 14 cup capers, drained, rinsed and coarsely chopped
• 1 12 cups roasted red peppers, cut into strips
• salt and pepper

1. In a large saucepan of salted boiling water cook the cauliflower for 3 to 5 minutes or until it is crisp-tender.
2. Drain it and rinse under cold water to stop the cooking.
3. Pat the cauliflower dry between paper towels.
4. Mix together the olive oil, vinegar, oregano and salt and pepper.
5. Place cauliflower, anchovies, black olives, capers and roasted red peppers in a large bowl.
6. Pour dressing on top and toss to coat.
7. Chill salad, covered for at least three hours.

head cauliflower, olive oil, white wine vinegar, fresh oregano, anchovy, black olives, capers, red peppers, salt

Taken from www.food.com/recipe/pickled-cauliflower-red-pepper-salad-with-anchovies-419418 (may not work)