1. Break the cauliflower up into florets, boil in salted water for five minutes, rinse under very cold water, drain and dry well.
2. Put the cauliflower florets into a large salad bowl and dress with a dressing of olive oil, vinegar, salt and pepper, thoroughly blended.
3. Add anchovies after draining them of oil and cutting them up very fine, capers of Pantelleria rinsed to remove salt, olives “taggiasche” cut in half with pits removed and the peeled garlic clove.
4. Finally, add cold hard-boiled eggs, peeled and cut into wedges. Mix well and leave to rest for about ten minutes before serving.