Bring a pot of water to a rolling boil and carefully add the cauliflower florets. Blanch them for 1-2 minutes until tender-crisp, then immediately transfer them to a bowl of ice water to stop the cooking process.

In a large mixing bowl, combine the blanched cauliflower, halved cherry tomatoes, thinly sliced red onion, pitted black and green olives, and freshly chopped parsley. Gently toss the ingredients for even distribution.

In a separate bowl, whisk together extra virgin olive oil, red apple vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using) until emulsified.

Pour the dressing over the salad mixture and carefully toss together until everything is evenly coated.

Cover the salad and refrigerate it for at least 30 minutes to allow flavors to meld.

After chilling, give the salad a gentle toss before serving, and transfer it to a serving dish.