Cauliflower, Olive, Pepper and Caper Salad (Insalata di Rinforzo)

Ingredients

• Quick-Pickled Vegetables
• 3 cups white wine vinegar, plus more as needed
• 3 tablespoons kosher salt, plus more as needed
• 3 tablespoons sugar, plus more as needed
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 3 medium carrots, cut into ½-inch-thick rounds
• 2 red or yellow bell peppers, cut into 1-inch squares
• 2 celery stalks, cut into ½-inch-thick pieces
• 1 small red onion, halved and cut into ¼-inch-thick slices
• Salad
• Sea salt, as needed
• 1 small head cauliflower, separated into florets
• ½ cup olives—rinsed, pitted and halved lengthwise
• 2 tablespoons capers, rinsed
• 6 salted anchovy fillets, cleaned and cut into ¼-inch pieces
• ¼ cup fresh flat-leaf parsley, roughly chopped
• 2 tablespoons white wine vinegar
• ¼ cup extra-virgin olive oil
• Freshly ground black pepper