Remove leaves from cauliflower.
Slice cauliflower in half.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Cook over high heat 15 to 20 minutes or until tender.
Drain on paper towels; cool.
Detach florets from cauliflower and place in a salad bowl.
Season with salt and pepper.
Add oil and vinegar; toss gently.