Cauliflower, Olive and Caper Salad Rinforzo

Buster's friend's Note:

Received in email from gourmet-recipes-from-around-the-world. Will save for cooler weather when cauliflower is abundant (& less $$ LOL). Thanks Pete Walley! Pete noted this may be prepared in advance and refrigerated. Remove from the refrigerator 30 minutes before serving.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon coarse salt
• 2 lbs cauliflower , washed and drained
• ¾ cup oil-cured black olive , pitted (olives from Gaeta)
• 1⁄3; cup capers , rinsed and dried
• ¾ cup green olives , pitted
• ½ cup red pepper , packed in vinegar, rinsed, dried, and sliced into julienne strips
• black pepper , freshly ground, to taste
• 2 tablespoons lemon juice
• ½ cup extra virgin olive oil

Directions:

1. Fill a large saucepan with water; add 1 tablespoon salt and bring to a boil.Lower the cauliflower gently into the water.
2. Simmer, covered, for about 15 minutes.
3. Test; the cauliflower should be al dente, not overcooked.
4. Drain, cool, and break into flowerets.
5. Put the cauliflower in a large bowl and add the black olives, capers, green olives, red peppers, and pepper to taste.
6. Mix together the lemon juice and olive oil and pour over the salad.
7. Toss gently, being careful not to break the flowerets.
8. Taste for salt and add more, if necessary.