Remove cauliflower leaves and cut cauliflower florets from the stems. Wash the florets under cold running water. Briefly mix them in the mixer to get crumbs and put them in a clean bowl.

Soak the sun-dried tomatoes in tepid water for half an hour and change water after some 15 minutes. Squeeze tomatoes, dry them with kitchen paper and cut into thin slices. Drain capers and chop half of them. Then coarsely chop half of the olives. Peel garlic and mash with the palm. Heat a little bit of olive oil in a large pan and fry garlic together with capers (chopped and whole), the anchovy in oil and chopped olives. Add tomato strips over high heat.

Add the cauliflower crumbs and cook them over high heat with a little bit of water (about half a glass because the cauliflower should be crunchy and al dente). Stir constantly.

Season with salt, turn the heat off and add marinated anchovies, the remaining olives, a bit of oregano and some cold olive oil.

Serve the cauliflower couscous tepid or cold according to your preferences.