Salt cod with Cauliflower

Clean the salt cod soaked, removing the scales, then cut it into large, regular pieces. Transfer it to a saucepan and cover it with cold water. Start with cool water to encourage gradual cooking and keep the pulp firm.

Bring the water to a boil, then continue cooking for 5 minutes. Maintain a moderate boil, without extending the indicated time: the salt cod It is ready when the pulp appears opaque and tends to flake slightly, while remaining intact.

Extract the salt cod Gently remove from the water and let it cool. Place it on a plate or tray, without overlapping the pieces too much, so that the heat disperses evenly and the consistency remains firm.

Clean the cauliflower, separate it into similar-sized florets, and rinse. Regular sized florets allow for even cooking; the florets should be whole and not overly tender, so they can be easily arranged around the salt cod.

Boil the cauliflower florets for 15 minutes in salted water. Drain them when they're fork-tender but still firm, avoiding prolonged cooking, which would cause them to fall apart. Let them cool and release excess moisture.

Combine oil, lemon juice, chopped parsley, and capers in a bowl. Season with black pepper or chili pepper freshly ground and mix until you obtain a smooth, fragrant and well-distributed seasoning, without adding any other liquid.

Arrange the pieces of salt cod Place the cauliflower florets in the center of a serving dish and arrange the cooled cauliflower florets around it. Pour the sauce over the fish and vegetables, distributing it evenly. Serve when the sauce has coated the ingredients without completely overpowering their flavor.