Boil or, even better, steam a head of cauliflower, trimmed and broken up into flowerets, until it has lost all its rawness but is still al dente. Rinse the flowerets under cold water to stop them cooking and let them drain in a colander until perfectly dry.
Place the flowerets in a large mixing or salad bowl, then add the anchovy fillets, olives and capers, along with the pickled vegetables and/or garlic if you like.
Dress the cauliflower and other ingredients with abundant olive oil, a bit of white wine vinegar and salt to taste as you would a regular salad, mixing well but taking care not to break up the flowerets. (A curved rubber spatula is ideal for this operation.)
Let the salad rest for at least a few hours to develop and meld its flavors. Overnight is better, and the salad will only get tastier as the season goes on!
