Cauliflower Salad With Olives And Capers

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
87
FAT
16%
CHOL
4%
SOD
10%

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Ingredients for 12 servings

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)

a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)

3 celery ribs, sliced thin diagonally

1/4 cup chopped drained peperoncini (pickled Tuscan peppers)

2 tablespoons drained capers

1/2 cup drained caper berries*

3 tablespoons white-wine vinegar

3 tablespoons extra-virgin olive oil

6 flat anchovy fillets, or to taste

*available at specialty foods shops

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