Begin by bringing a pot of salted water to a rolling boil. Add the cauliflower florets and blanch them for 1-2 minutes until they are bright white and slightly tender but still crisp. Immediately transfer the florets to a bowl of ice water to halt the cooking process. Let them cool completely for about 5 minutes.

Once cooled, drain the cauliflower using a colander and gently pat it dry with a clean kitchen towel.

In a large mixing bowl, combine the blanched cauliflower with halved cherry tomatoes, thinly sliced red onion, black olives, green olives, and freshly chopped parsley.

In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, and black pepper.

Pour the dressing over the mixed salad ingredients in the large bowl. Toss everything together gently.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator to marinate for at least 30 minutes.

Before serving, give the salad a light toss to redistribute the dressing and ingredients. Taste it again for seasoning, adjusting if necessary.