Divide cauliflower and broccoli into roses. Set aside the small broccoli leaves. Cook the roses in lightly salted water for about 15 to 20 minutes, but do not allow them to break up. At the end, cook the leaves briefly. In the meantime, chop the mozzarella, eggs and anchovy fillets and put them in a suitable bowl with the garlic. Add all the other ingredients and mix well. Drain the cooked vegetables and pour them into a large bowl. Mix very carefully with the prepared mixture and serve on the spot.