1 med. cauliflower (about 1 1/2 lbs.)
Salt
1/2 c. thinly sliced tender celery
1/2 c. chopped pitted black olives
1/2 c. pickled sweet red peppers cut into thin strips
4 peperoncini (or other mild hot pickled peppers, seeded and chopped about a 1/4 c.)
1 tbsp. drained capers
1/4 c. extra virgin olive oil
1/4 c. white wine vinegar

Cut the cauliflower into bite size florets. Bring a large pot of water to a boil and add the cauliflower and salt to taste. Cook over medium heat until the cauliflower is tender yet still crisp when pierced with a knife about 5 minutes. Drain the cauliflower and cool under cold running water. In a bowl, combine the cauliflower with all the remaining ingredients and toss well. Cover and refrigerate overnight. Let stand at room temperature for about 30 minutes before serving. Toss gently and taste and correct the seasoning. 150 calories per serving. Serves 6 to 8 people.