Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 3-4 minutes until tender but still crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Let cool for 5 minutes, then drain again and pat dry.

In a large mixing bowl, combine the cooled cauliflower, cherry tomatoes, Kalamata olives, red onion, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, pepper, and red pepper flakes (if using).

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.