1. Cut cauliflower into bite-sized florets – think large cherry tomato size. Bring large pot of salted water to rolling boil. While heating, prepare large bowl of ice water for ice bath.

2. Drop cauliflower florets into boiling water and cook for EXACTLY 3 minutes. Set a timer! You want tender enough to absorb marinade but still with slight bite. Immediately drain and plunge into ice water bath. Let sit 3-4 minutes to cool completely, then drain really well. Pat dry with paper towels – excess water dilutes marinade.

3. In jar with tight-fitting lid, combine olive oil, lemon juice, minced garlic, red wine vinegar, Dijon mustard, oregano, honey, salt, and pepper. Put lid on and shake vigorously for 30 seconds until well combined and emulsified. Taste and adjust seasoning – should be bright and tangy.

4. In large serving bowl, combine blanched and dried cauliflower, cherry tomatoes, olives, and sliced red onion. Pour marinade over everything and toss really well to coat every piece. Everything should be glistening with dressing.

5. Cover bowl with plastic wrap or transfer to airtight container and refrigerate for at least 2 hours, preferably 4 hours or overnight. Give it a stir every hour if home – helps distribute marinade evenly. Longer it sits, better it gets!

6. About 30 minutes before serving, remove from refrigerator and let come to cool room temperature. Right before serving, fold in crumbled feta cheese, fresh parsley, and dill. Give final toss. Fresh herbs and cheese added at end keep them bright.