Giardiniera-inspired Cauliflower Salad

I get cravings for the savory, tangy flavors of Giardiniera, but I have never been a fan of the jarred versions. This cauliflower salad gives me all the flavor of Giardiniera with a little more staying power. Like many of my vegetable dishes, it's great for prepping ahead because it just gets better while it sits in the fridge. For an easy lunch, I mix it with chopped romaine lettuce, some canned cannellini beans, and leftover chicken breast. Of course it would also be great on a hot Italian beef sandwich if you're so inclined!

RECIPE (this makes 10-12 cups)

• 1 large head of cauliflower, chopped (about 4 cups)

• 4 stalks of celery, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 4 carrots, sliced into medallions

• 1 red onion, chopped

• 1/2 cup of olives, sliced (I prefer Castelvetrano but any will do)

For the dressing:

• 1 cup white wine vinegar

• 1/2 cup extra virgin olive oil

• 1/4 cup lemon juice

• 4-5 cloves of garlic, minced

• 2 tsp dried oregano

• 2 tsp salt

• 1 tsp pepper

Chop all of your vegetables and throw them into a bowl, then whisk dressing ingredients and pour over vegetables. Mix well. Can be eaten right away or left in the fridge overnight to soften the vegetables.