In a large pot, bring salted water to a rapid boil. Add the cauliflower florets and blanch for 1-2 minutes until bright white yet crisp. Transfer to ice water to halt cooking.

Drain the cauliflower after 5 minutes in ice water, pat dry with a kitchen towel.

In a mixing bowl, combine blanched cauliflower, cherry tomatoes, red onion, black olives, green olives, and parsley. Toss to combine.

In a medium bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper until emulsified.

Pour the dressing over the vegetables and gently toss until evenly coated.

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

Before serving, gently toss the salad again and adjust seasoning if necessary.