4 Anchovy Fillets (Chopped)
2 Tablespoons Chopped Parsley
125g Black Olives (Pitted & Chopped)
3 Tablespoons Capers
Salt & Pepper
Cook the cauliflower in boiling salted water until just tender (DO NOT overcook).
Drain and cut cauliflower into flowerets.
Season with salt and pepper.
Arrange cauliflower flowerets on a dish and pour over Italian dressing.
Mix together the chopped anchovy fillets, parsley, olives and capers and sprinkle over the flowerets.