Bring a large pot of salted water to a boil. Prepare an ice bath in a separate bowl with cold water and ice.

Blanch cauliflower florets in boiling water for 1-2 minutes, then transfer to the ice bath.

Drain and dry cauliflower thoroughly, ensuring no excess moisture remains.

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

In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, and pepper. Add red pepper flakes if desired.

Pour dressing over the vegetable mixture and toss gently to coat evenly.

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

Before serving, toss again, adjust seasoning, and enjoy.