- 7 oz (200 g) cauliflower florets, chopped into halves or quarters
- 2 Tablespoons (30 ml) olive oil
- 2 teaspoons (10 ml) lemon juice
- 3 Tablespoons parsley, chopped
- 4 olives, pitted and diced
- 1 clove of garlic, minced
- Salt and pepper to taste (omit pepper for AIP)
- Mix all the ingredients together and toss well.