Cauliflower Salad

• 1 1/2 pounds cauliflower, trimmed and cut into florets
• 3/4 cup chopped bottled roasted red bell peppers (about 4 ounces)
• 1/2 cup thinly sliced red onion
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup coarsely chopped green olives (about 2 ounces)
• 1/4 teaspoon crushed red pepper
• 1 large celery rib, sliced crosswise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 1/2 teaspoon black pepper
• 1/8 teaspoon sea salt
• 1.5 ounces provolone piccante, cut into small pieces
• Celery leaves (optional)

1. Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender.
2. Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine.
3. Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with cheese; toss gently to combine.
4. Cover and let stand at room temperature 30 minutes to 1 hour. (To serve chilled, refrigerate up to 4 hours.) Sprinkle with celery leaves, if desired.
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cauliflower, red bell peppers, red onion, parsley, green olives, red pepper, celery, extravirgin olive oil, lemon juice, white wine vinegar, black pepper, salt, provolone piccante, celery

Taken from www.myrecipes.com/recipe/cauliflower-salad (may not work)