Step 1

Whisk together the olive oil, red wine vinegar, lemon juice, garlic and salt and freshly ground black pepper, to taste in a large bowl.

Step 2

Bring a large saucepan of salted water to a boil.

Step 3

Drop the cauliflower florets into the boiling water and cook 1 minute. Drain well.

Step 4

Transfer the blanched cauliflower florets to the bowl with the vinaigrette. Toss to coat with the vinaigrette and let cool.

Step 5

When cooled to room temperature, add the next 8 ingredients (red onion to crushed red pepper flakes). Stir to combine.

Step 6

Adjust seasoning with salt, black pepper and additional red wine vinegar if desired.