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Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute. (The vinegar will keep the mushrooms white.) Drain and spread the mushrooms on a tray to cool quickly. Put the cauliflower, carrots, celery, and mushrooms in a large bowl. Add the peperoncini, tuna, anchovies, olives, pickles, onions, and artichoke hearts. Toss well. Make the sauce: Heat the olive oil in a large pot over moderate heat. Add the garlic and saute until golden. Add the tomato sauce, ketchup, lemon juice, tarragon vinegar, brown sugar, Worcestershire sauce, horseradish, and salt and cayenne pepper to taste. Bring the sauce to a simmer. Add the contents of the bowl. Stir well, then cover and simmer gently until the carrots are tender, 12 to 15 minutes. Cool, then refrigerate.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Intense tomato flavor — pasta, pesto rosso, antipasto, sandwiches
Tender artichoke hearts — antipasto, dips, pasta, pizza
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Intense tomato flavor — pasta, pesto rosso, antipasto, sandwiches
Tender artichoke hearts — antipasto, dips, pasta, pizza