Provençal Cauliflower with Dry-Cured Black Olives

Instructions

1. Add 1 teaspoon of the vinegar to salted boiling water and cook the cauliflower until just tender, 4 to 5 minutes. Transfer the cauliflower to a baking sheet to cool.
2. Combine the mustard, mayonnaise, remaining vinegar, a pinch of salt, and a few turns of black pepper in a bowl. While whisking, add the oil in a steady stream to make a creamy dressing.
3. Cut the cooled pieces of cauliflower into large fleurettes or thick slices and arrange on a serving platter or individual plates. Spoon the dressing over the cauliflower. Combine the parsley and garlic and  sprinkle over the dressing. Scatter the olives on top.