Raw Cauliflower Salad

Remove the leaves and stems from the cauliflower, leaving just the florets. Chop the florets into 1/2″ pieces and toss them into a mixing bowl. Add the olives, scallions, mayonnaise, salt and pepper and stir to combine. Place into an airtight container with a tight-fitting lid and place in the refrigerator for at least 1-2 hours before serving.

Refrigerate leftovers. This dish is best if eaten within 48 hours since the raw cauliflower will start to discolor and soften over time.