1 medium head of cauliflower, broken into florets.
1/2 cup pitted ripe olives, halved
1 Tablespoon capers, drained
1/4 cup Oilerie Lemon extra virgin olive oil
1/4 cup Oilerie White Balsamic w/ Oregano
1/2 teaspoon anchovy paste (optional)
1 clove garlic, finely chopped
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 Tablespoon fresh parsley, chopped

In a covered medium saucepan, over medium heat, cook cauliflower in a small amount of boiling water until crisp tender, 5 to 7 minutes. Drain, transfer to a serving bowl and let cool. Stir in olives and capers. For the dressing, in a screw top jar, combine olive oil, balsamic vinegar, anchovy paste (if desired), garlic, sea salt and black pepper. Cover; shake well to combine. Pour over cauliflower mixture. Cover; chill up to 24 hours, stirring occasionally. To serve, allow salad to come to room temperature; top with chopped parsley. Serves 4.

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