• 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

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.

Total votes: 685


  • 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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