In boiling water, cook cauliflower florets until just tender, then remove them from the heat and drain.
Combine the cauliflower in a bowl with julienned veggies (celery, carrots, and roasted red pepper) as well as crushed red chili pepper, black and green olives, capers, and chopped parsley.
Once all the veggies are combined, top with a dressing of olive oil and white wine vinegar (as well as salt and pepper) and set the salad aside so the flavors from the dressing can soak in to the rest of the salad.
We ate this with a delightful pizza we whipped up.
Cauliflower has never been my favorite veggie, but this was really good. The dressing has a lot of vinegar in it, so it adds a real kick to the salad, and the roasted red peppers add a different flavor dimension. I'll be eating this all weekend while Matt's out of town, and I think the flavors will continue to develop the longer it sets in my fridge.
cauliflower -- $2.64
celery -- $1.37 (only used one stalk)
olives -- $3.70 (the leftovers were used on the pizza)
red pepper -- $2.64
Total Cost of Neapolitan Cauliflower Salad: $10.35
($1.29 per serving)