|Boiling salted water||2 Cup (32 tbs), salted|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Anchovy fillets||6 , diced|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
Break cauliflower into flowerettes, wash, and drop into boiling, salted water.
Cook for 7 minutes or so, until it is tender but still slightly crisp.
Drain, rinse in cold water, and drain again thoroughly.
Put into a bowl.
In another bowl or a glass jar, combine oil, vinegar, salt, pepper, and basil; shake or beat until well blended.
Pour dressing over cauliflower.
Add anchovy, capers, and olives; mix lightly.
Cover and chill several hours or overnight, stirring several times.
Serving size: Complete recipe
Calories 1308 Calories from Fat 1049
% Daily Value*
Total Fat 118 g182%
Saturated Fat 15.7 g78.4%
Trans Fat 0 g
Cholesterol 36.8 mg12.3%
Sodium 5057.9 mg210.7%
Total Carbohydrates 50 g16.7%
Dietary Fiber 22.8 g91%
Sugars 20.4 g
Protein 28 g55.1%
Vitamin A 7.2% Vitamin C 660.1%
Calcium 45.9% Iron 32.7%
*Based on a 2000 Calorie diet