A fantastic use for any extra Niçoise olives you might have this week!
1 head cauliflower
¼ cup olives of your choice, pitted and chopped
3 tablespoons fresh parsley, chopped
1 tablespoon capers, rinsed
3 tablespoons olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
1. Break apart or cut the cauliflower into small florets. Cook until tender in salted boiling water. Drain and let cool.
2. Stir the lemon juice, salt and pepper together in a large bowl.
3. Add the cauliflower to bowl and toss with dressing. Taste and add salt as needed. Add olives, parsley and capers, toss gently.