Rachael's Cauliflower Salad – Rachael Ray

Ingredients

• 1 head cauliflower, cut into bite-sized pieces of stem and florets
• Salt
• 1/2 medium onion, chopped
• 2 ribs celery with leafy tops, chopped
• About 3/4 cup olives with pimiento, drained and chopped
• 1 cup loosely paced parsley tops, coarsely chopped
• 1/2 cup Italian hot cherry pepper rings, drained and coarsely chopped
• 1 large garlic clove, grated or pasted
• 1 scant teaspoon dried oregano or marjoram
• 1 tablespoon lemon juice
• 1 tablespoon wine vinegar, white or red
• About 1/4 cup extra-virgin olive oil, EVOO
• Salt and pepper