Raw Cauliflower Salad with Olives

I've had this recipe bookmarked for ages now and the perfect storm led me to finally make it yesterday. I just happened to have all the ingredients (almost) in the fridge with no other purposes but to be used up before we leave for a few days. The only thing I was missing was a green bell pepper and I tend not to use those much anyway. I subbed in a chunk of jicama, sliced thinly, and it was just lovely. We'll definitely be having this again...even if I have to go out and procure all the ingredients specially for it. Oh and it best part about it is you can make it in advance and it'll keep for at least a couple days. We ate it over the course of three.

Raw Cauliflower Salad with Olives:
(Found on Smitten Kitchen's blog and she adapted the recipe from Vegetarian Cooking for Everyone)

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 (I used jicama)
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

Slice the cauliflower very thinly, including the stems.
Smash the hard-cooked egg yolk with the garlic and salt when you make the vinaigrette.
Keep the dressing a little on the tart side.
Dice the egg white and toss it with the vegetables, olives, capers, and parsley. Add the vinaigrette (below) and toss again.

Sherry Vinaigrette
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 (I used less...just add to taste)
optional: I added a touch of agave nectar to balance the dressing

Pound the garlic with 1/4 teaspoon salt in a mortar until it breaks down into a puree (add the egg yolk). Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and season with pepper. Taste and correct the balance.