I came across this cauliflower salad on a blog I regulalrly read. I didn't have pimento olives so I used sliced manzillo. I only used a half red onion as I thought it was going to be too onion-y. I replaced the sugar with splenda. I also made the dressing seperatly as I made the salad ahead and just tossed the dressing on before serving. It was delicious and I am making it again this week.
Here is the salad undressed.
1 head cauliflower, cut into 1/2″ pieces
1 red bell pepper, diced small
1/2 red onion, diced small
1/2 C. sliced green olives
1 medium can corn, drained
1 can (10 ounces or larger 14.5 ounces) chick peas, rinsed and drained
4 Tbls. Olive oil
3 Tbls. Lemon Juice
2 Tbls. Red Wine Vinegar
1 tsp. salt
1/8 tsp. pepper (or more, to taste)
2 tsp. splenda
Combine all salad ingredients. Mix dressing and toss with salad.