1. Bring a large pot of generously salted water to a rolling boil. Add cauliflower florets and blanch exactly 2–3 minutes — florets should soften slightly but stay firm and white, not gray or mushy. Drain immediately and rinse under very cold running water to stop all cooking, or plunge into an ice bath. Let drain completely and pat dry with paper towels.

2. Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, pepper, and red pepper flakes together in a small bowl until the dressing emulsifies into a smooth, slightly thick consistency. Taste and adjust — more vinegar for punch, more olive oil for richness, more oregano for depth.

3. Place thinly sliced red onion in a small bowl of cold water. Soak 5 minutes to remove harsh raw bite while keeping the color and mild flavor. Drain and pat dry.

4. Add blanched and fully dried cauliflower to a large mixing bowl. Add both olive varieties, rinsed capers, halved cherry tomatoes, drained red onion, chopped parsley, and torn basil. Pour the dressing over everything and toss thoroughly until every floret and every olive glistens.

5. Let the salad rest at room temperature 10–15 minutes minimum before serving — this allows the cauliflower to absorb the dressing and the flavors to fully merge. Serve at room temperature or slightly chilled, garnished with extra parsley and a drizzle of good extra-virgin olive oil.