Ingredients for 4 people:
1 Roman cauliflower of about 700gr
1 orange
3 anchovy fillets in oil
12 Taggiasca olives
Extra virgin olive oil for dressing
Salt to taste
1 piece of chilli
Steam the washed cauliflower, peeled of its leaves and divided into florets for about 5 minutes in a covered pot. Drain it and cool it quickly with running water: it must be firm. Peel the orange on top of a bowl to recover the juice that is inevitably lost during the operation. Cut each clove into two or three pieces and add them to the cauliflower already placed in a salad bowl together with the Taggiasca olives. Cut the anchovy fillets into small pieces and add them to the orange juice, add extra virgin olive oil, a pinch of salt, a piece of chilli pepper (just enough to enrich the flavour without making it spicy) and a few drops of orange vinegar (if not the wine one will be fine too): emulsify everything and dress the salad