Bring a large pot of water to a boil over high heat. Carefully add fresh cauliflower florets and blanch for 1 to 2 minutes until slightly tender but still crisp.

Transfer the blanched cauliflower immediately into an ice bath to stop the cooking process for about 2 minutes.

In a large mixing bowl, combine the chilled cauliflower with cherry tomatoes, red onions, and both olives. Add freshly chopped parsley.

Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, black pepper, and optional red pepper flakes.

Pour the dressing over the vegetables and toss gently to coat.

Cover and marinate in the refrigerator for at least 30 minutes.