Add the dressing ingredients to a small jar with a lid and shake well to combine. Pour the dressing in the bottom of a large salad bowl. Alternatively, add the dressing ingredients directly to the bowl and whisk to combine.
Add the cauliflower to the salad bowl and toss well to coat with the dressing.
Then add the remaining salad ingredients to the bowl.
Toss everything together and serve.
Storing leftovers:Leftover cauliflower salad can be covered and refrigerated for 2-3 days. However, I prefer to eat it on the first day when it has the most flavor and crunch. On the following days, you may want to add a little additional Dijon mustard and/or vinegar.Substitutions:
Dijon mustard: Whole-grain mustard can be substituted.
Red wine vinegar: Use white wine vinegar or apple cider vinegar as alternatives.
Olives: For this recipe, I like to use sliced Kalamata olives. But you can substitute your favorite variety. Or leave them out if you don't care for olives.
Parsley: Any of your favorite fresh herbs can be used in this recipe in place of the parsley. Try dill, oregano, or basil.
Red onion, cucumber, cherry tomatoes: If these options aren't available, try any variety of onion along with other vegetables such as bell pepper, radishes, and celery.