|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.