|Green olives||6 , pitted or stuffed|
|Cauliflower head||3⁄4 Pound (340 Gram, 1/2 Piece)|
|Fresh lemon juice||30 Milliliter (2 Tablespoon)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Olive oil||80 Milliliter (1/3 Cup)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Drained capers||1⁄2 Teaspoon (2 Milliliters)|
Thinly slice onion.
Rinse, core and cut cauliflower into 1-inch (2.5 cm) flowerets; place in large saucepan of boiling water.
Cook uncovered for 5 minutes after water returns to boiling.
Drain cauliflower; rinse under cold running water until cauliflower is completely cooled.
Drain well; pat dry.
Whisk lemon juice, salt and pepper in medium bowl.
Whisking continuously, add oil in slow steady stream; whisk until oil is thoroughly blended.
Add reserved olives, onion and celery, the parsley and capers; stir to mix well.
Stir, in cauliflower.