cauliflower salad with green olives and capers

INGREDIENTS

• 1 small firm head cauliflower or broccoflower, about 12 ounces
• 1 hard-cooked egg
• Sherry vinaigrette (below)
• 2 scallions, including an inch of the greens, thinly sliced
• 1 cup diced celery heart with leaves
• 1 small green bell pepper, thinly sliced
• 1 small cucumber, peeled, seeded, and chopped
• 12 pimiento-stuffed Spanish green olives, halved
• 1 tablespoon capers, rinsed
• 1/2 cup parsley leaves
• 1 or 2 garlic cloves, coarsely chopped
• salt and freshly milled pepper
• 1 1/2 tablespoons sherry vinegar or aged red wine vinegar
• 1 teaspoon Dijon mustard
• 6 tablespoons extra-virgin olive oil