If you would like to make this dairy instead of pareve, toss in some crumbled feta cheese.
1 head cauliflower, cut into florets
½ red onion, thinly sliced
1 cup sliced green olives
8 sun-dried tomatoes, chopped
1 clove garlic, minced
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
Fill a medium pot with water and bring to a boil. Add cauliflower and cook, at rapid boil, for 2 minutes, or until crisp-tender. Drain and run cauliflower under cold water to stop cooking. Cool completely.
In a large bowl, combine cauliflower with onion, olives and tomatoes.
In a small bowl, whisk together garlic, olive oil, vinegar, salt and pepper.
Pour dressing over vegetables and toss to coat. Serve immediately or cover and refrigerate until ready to serve.