Summary

Ingredients

• 800 g cauliflower
• 4 tablespoon balsamic vinegar
• 5 tablespoon olive oil
• 2 cloves garlic
• 4 anchovy fillet (s)
• 6 tomato (s), dried in oil
• 3 sprigs parsley, smooth
• 4 sprigs basil
• 2 tablespoon capers from the jar
• some pepper from the mill

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Instructions

1. Divide the cauliflower into florets and cook in salted water for about 8 minutes until al dente.
2. Mix the balsamic vinegar and olive oil, squeeze the garlic and season with pepper. Finely chop the anchovies and parsley and add. Cut tomatoes and basil into strips and add to the dressing with the capers. Mix everything well.
3. Carefully add the cauliflower while it is still hot and let it steep a little. Tastes cold or lukewarm.