Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and blanch them for 1-2 minutes until they turn bright white and are crisp-tender. Immediately transfer to a bowl of ice water.

After 5 minutes, drain the cauliflower in a colander. Pat the florets dry with a towel to remove excess moisture.

In a large mixing bowl, combine the blanched cauliflower, halved cherry tomatoes, sliced red onion, black and green olives, and chopped parsley. Toss gently.

In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, and basil. Add salt and black pepper to taste.

Pour the dressing over the vegetable mixture and toss gently until all veggies are coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a final toss, taste, and adjust seasoning if necessary. Serve cold as a side dish or light lunch.