Cauliflower, Olive, and Sun-Dried Tomato Salad

Ingredients

• 0.3 teaspoon pepper black
• 6 cups cauliflower florets 
• 0.3 cup parsley leaves fresh
• 2  garlic cloves peeled
• 0.3 cup olives green pitted
• 1 tablespoon olive oil 
• 0.3 cup onion red finely chopped
• 0.5 teaspoon salt 
• 1 ounce sun-dried tomatoes packed ( 12)
• 2 tablespoons citrus champagne vinegar 

Equipment

• food processor
• bowl

Directions

1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft.
2. Drain and chop.
3. Combine tomatoes, olives, and next 4 ingredients (olives through garlic) in a food processor; process until finely chopped, scraping sides of bowl once.
4. Cook cauliflower in boiling water 2 minutes.
5. Drain and rinse cauliflower under cold water.
6. Combine tomato mixture, cauliflower, onion, salt, and pepper in a bowl; toss well.