Husband came home from grocery with a large head of cauliflower. It was on sale! I roasted some, froze some, and still had cauliflower. Lacking inventiveness, I decided to make a salad rather than bronze it and make a sculpture. Here it is: In case anyone is blessed with an abundance of cauliflower, here is my home-made, made-up recipe. I cut the cauliflower into bite size pieces, added shaved white onion, halved pitted Kalamata olives, and slices of red bell pepper. A dressing of white wine vinegar, extra virgin olive oil, minced garlic, sea salt and freshly ground black pepper marinated the salad for a few hours in the refrigerator. Just before serving I added snipped fresh parsley (more because I have a lot of parsley than because it was needed). Next time I'll make a bigger salad since "leftover" is just as good after a day or two.