Briefly cook cauliflower in boiling water for only about 2 minutes. Drain.

In medium pan, saute cauliflower with a little olive oil on medium high until slightly charred. Remove cauliflower (and do not rinse pan).

In same pan, add a little more olive oil and saute potatoes about 25 minutes until tender and golden brown on cut sides. Set aside.

In large mixing bowl, whisk together vinegar, 3 tablespoons olive oil, anchovy paste and then add all ingredients. Toss gently to coat evenly with dressing. Taste and adjust seasoning to taste.

Cover and refrigerate for at least one hour.