Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small   head  cauliflower -- (1 1/2 to 2 lbs.)
   1      small         red onion -- sliced thin
  10                    black olives -- coarsely chopped
  10                    green olives -- sliced,
                        -- pimiento-stuffed
   3      small         gherkins -- chopped
   2      tablespoons   capers
   8                    anchovies -- optional (8 to 10)
     2/3  cup           olive oil
     1/3  cup           white wine vinegar
                        salt
                        fresh ground pepper
   1      tablespoon    dried basil -- --or--
   2      tablespoons   fresh basil -- chopped

Preparation:

Trim the cauliflower and separate it into flowerets. Stem or poach in boiling water to cover for 5 minutes. Plunge immediately into cold water and drain thoroughly. Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies. Combine the oil and vinegar, add salt and pepper to taste and blend well. Pour the dressing over the salad, sprinkle with basil and toss gently to coat well. Chill for a few hours, stirring occasionally to blend the flavors. Serve slightly chilled or at room temperature. Serves 6-8.