Cauliflower Neapolitan

6 pitted and stuffed green olives

1/2 small onion

1 stalk celery

1 3/4 lb head of cauliflower

2 tbsp fresh lemon juice

1/4 tsp salt

1/2 cup olive oil

1/2 tsp drained capers (optional)

Slice olives. Thinly slice onion. Shop celery. Reserve.

Rinse, core and cut cauliflower into 1 inch flowerets;

place in large saucepan of boiling water. Cook uncovered

for 5 minutes, after water returns to boiling. Drain Cauliflower

under cold running water until cauliflower is completely cooled

Drain well; pat dry. Whisk lemon juice, salt and pepper in

medium bowl. Whisking continuously, add oil in slow steady

stream. Whisk until oil is thoroughly blended. Add reserved olives, onion

and celery, the parsley and capers; stir to mix well. Stir in cauliflower.

Serve at once or refrigerate covered up to 3 hours.