Cauliflower Salad

I love cauliflower, but I know not everyone would agree with me.  Let's face it - it's bland.  If I buy a jar of pickled Giardinera, I pick out all the cauliflower.  This is a nice summer salad that can sit at room temperature for hours. This would also be good as part of an antipasti platter!

• 1 medium head cauliflower, outer leaves and core removed
• 1/2 cup good olive oil
• 2 tsp. minced garlic
• 4 Tbsp. red wine vinegar
• 1/2 cup pitted olives (green or black)
• 1/2 cup diced sweet onion
• 1/2 cup roasted red pepper, diced
• 3 Tbsp. chopped fresh parsley
• Salt and freshly ground pepper to taste
• Sprinkling of fresh oregano (or dried to taste)
• Crushed red pepper flakes (optional)

Separate the cauliflower into small florets.  Rinse well in cold water and drain.  In a large pot of boiling water, cook the florets until al dente, about 5 minutes.  Drain and place in a bowl.

While still warm, add all the remaining ingredients and toss to mix well.  Let the salad marinate for several hours at room temperature, stirring occasionally.  You could add any number of vegetables to this salad.  Try it with cherry or grape tomatoes, warm cooked potatoes, slivers of Parmesan or Romano cheese or even radishes!  Endless possibilities!

~Adapted from Ciao Italia