Insalata di Cavolfiore

Wash the Cauliflower thoroughly and remove the outer leaves and tough stem. Cut the Cauliflower into florets of uniform size.

Bring a large pot of salted water to a rolling boil. Add the Cauliflower florets and cook for 8-10 minutes, or until tender-crisp. Drain the Cauliflower well and immediately transfer it to a large bowl to cool completely.

While the Cauliflower cools, prepare the dressing. In a small bowl, combine the Extra-virgin olive oil, Red wine vinegar, minced Garlic, mashed Anchovy fillets, a pinch of Salt, and Black pepper. Whisk vigorously until emulsified.