• 1 cauliflower into florets
  • 2 cloves garlic, sliced
  • 1 cup olive oil
  • 4 salted anchovies
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • few saffron threads
  • pepper & salt

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more
Total votes: 153

All time favourite vegetable is the humble cauliflower. This really honest salad recipe can also be served as an antipasti before a meal or you can combine it with a nice piece of fish.


  • cook the cauliflower florets briefly in lightly salted water.
  • do not rinse cold.
  • save a little cooking water and put into a saucepan with a lid together with the oil, anchovies, garlic and saffron.
  • cook moderate for a few minutes and add the cauliflower florets.
  • stir and season with pepper & salt.
  • let it cook for 10 minutes with the lid on a low heat and let the cauliflower soak in all flavours.
  • if too dry you can add some cooking water.
  • if the cauliflower is cooked and cooled serve as antipasti.

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