Begin by bringing a large pot of salted water to a rolling boil. Add the cauliflower florets and blanch them for 1-2 minutes until they turn bright white but remain crisp.

Once the cauliflower has cooled, thoroughly drain it using a colander. Gently pat the florets dry to ensure there is no excess moisture.

In a large mixing bowl, combine the blanched cauliflower, halved cherry tomatoes, finely diced red onion, black olives, and green olives. Sprinkle in the chopped parsley and gently toss.

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

Pour the prepared dressing over the combined vegetables in the mixing bowl and gently toss until all the ingredients are well-coated.

After tossing, cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes.

Before serving, give the salad a final gentle toss to redistribute the dressing and taste, adjusting the seasoning if needed.