Cauliflower salad with capers and anchovies


  • 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


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, the 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.

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