• Separate cauliflower into small, uniform florets. Cook in large pot of boiling salted water for 1 minute; drain well. Transfer to salad bowl. Add olive oil, garlic, wine vinegar, olives, onion, peppers, tomatoes, chickpeas, parsley and capers to bowl. Season with salt to taste; toss well.
• Cover with plastic wrap; let stand at room temperature for 30 minutes. (Make-ahead: Salad can be refrigerated overnight; bring to room temperature before serving.)

Tips:

• You can substitute 1/4 cup diced sun-dried tomatoes in olive oil for fresh tomatoes if desired.
• If you like chickpeas, add an extra 1/2 cup to the salad.

Recipe Provided by Chef Mary Ann Esposito