In a medium saucepan add 2 quarts of water, white wine, lemon juice, bay leaf and the cod and bring to a gentle simmer and cook for about 15 minutes, until the cod easily flakes apart. Lift the cod out into a strainer set over a bowl and set aside.

In a large sauté pan heat 2 tablespoons of Colavita Extra Virgin Olive Oil over medium-high heat and add the cauliflower florets. Sprinkle with salt and pepper and sauté until the cauliflower is cooked through and slightly browned, about 8-10 minutes. Remove to a large bowl.

For the dressing, in a small bowl combine ⅓ cup olive oil, white wine vinegar, parsley, capers, garlic, a large pinch of salt and black pepper. Taste and adjust the seasoning if needed and set aside.

Using a fork, flake the cod and add it to the bowl with cauliflower and toss in the roasted red pepper, black olives and pepperoncini. Drizzle the dressing over the salad and gently toss taking care not to break up the fish too much.

On a serving platter make a bed with the escarole and spoon the baccala salad overtop.