1 head of cauliflower, cut into several pieces
1/4 pint cherry tomatoes, halved (about 7-8)
3/4 cups fresh parsley, chopped or cilantro
3 stalks celery, finely chopped
1/4 cup olives finely chopped
3 green onions, chopped
Salt and pepper, to taste
Rinse and cut cauliflower into several pieces.
Fill the bottom of a stockpot or large sauce pan with 2 inches of water. Set up the steamer, place cauliflower florets in steamer. Cover with a with lid and steam over medium-high heat for about 7 minutes until, the cauliflower is tender but still has a crunch.
Remove cauliflower and place in a large bowl. add the remaining ingredients and toss well, breaking the florets into smaller pieces.
Coat with your favorite salad dressing. Refrigerate for about 30 minutes before serving.