Place the cauliflower florets in a pot and cover with water. Bring to a boil and cook until just tender but still firm, about 5 minutes. Drain the cauliflower and set aside to cool.
Transfer the cauliflower to a large mixing bowl. Add the onion, olives, and pepperoncini and toss with the cauliflower.
In a separate bowl make the dressing by mixing together the olive oil, vinegar, garlic, capers, parsley, and 1/4 tsp freshly ground pepper. Drizzle the dressing over the salad and toss to coat.
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