Make this the day before or in the morning if you can.
Cauliflower and Olive Salad (serves 4-6):
- 1 head of cauliflower, steamed or roasted until tender but not mushy
- 1/2 red onion, thinly sliced
- 1/4 cup oil-cured olives, pitted and chopped
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- lots of coarse black pepper
- 1/4 cup parsley, chopped
Separate cauliflower into florets, then mix with remaining ingredients.