How to make
Clean the cauliflower carefully, cut into rosettes, and blanch in boiling salted water for 4-5 minutes. Strain and lay on kitchen roll to absorb all the liquid.
Transfer into a deep bowl. Chop the onions and garlic finely, and cut the olives into rounds. Mix all the ingredients into the bowl.
Season with salt, white pepper, olive oil, and vinegar to taste. Sprinkle with finely chopped parsley and dill, chill for at least 30 minutes and serve.
Enjoy!
