Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the cauliflower florets and cook for 2–3 minutes until tender but still crisp.

Drain the cauliflower in a colander and rinse under cold running water for about 30 seconds. Pat the florets dry and place them in a mixing bowl.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and pepper until smooth.

Add the Kalamata and green olives, capers, red onion, cherry tomatoes, and parsley to the cauliflower. Toss gently to combine.

Pour the dressing over the salad and toss gently to coat without crushing the cauliflower.

Cover with plastic wrap and let sit for about 10–15 minutes to allow flavors to meld.

Transfer to a serving dish or individual bowls and serve chilled or at room temperature.