- One kg cauliflower
- Half a litre wine vinegar and half a litre white wine
- Black pepper
- Extra-virgin olive oil.
Choose a fairly large cauliflower, remove the outer leaves and break it into florest. Bring the water, vinegar and white wine to the boil and drop in the cauliflower. Cook for twenty minutes. Drain the cauliflower, leave to dry for twelve hours and arrange in a glass preserving bottle with the blak peppercorns. Cover with oil and close tightly.