Massaged Kale Salad with Chopped Cauliflower, White Beans, and Green Olives

Ingredients

• 4 to 5 cups washed, stemmed, and finely torn kale
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 2 cups finely chopped cauliflower (yellow, white, or purple!)
• 1 can (15 to 16 ounces) small white bean, drained and rinsed
• ½ cup thinly sliced green olives
• ¼ red onion, thinly sliced
• Salt and freshly ground black pepper
• 1 tablespoon sherry vinegar