Cauliflower Salad

1 1/2 pounds cauliflower, trimmed and cut into florets 

3/4 cup chopped bottled roasted red bell peppers (about 4 ounces)

1/2 cup thinly sliced red onion 

1/2 cup coarsely chopped fresh flat-leaf parsley

1/2 cup coarsely chopped green olives (about 2 ounces)

1/4 teaspoon crushed red pepper

1 large celery rib, sliced crosswise

2 tablespoons extra-virgin olive oil 

1 tablespoon fresh lemon juice 

1 tablespoon white wine vinegar 

1/2 teaspoon black pepper

1/8 teaspoon sea salt

1.5 ounces provolone piccante, cut into small pieces

Celery leaves (optional) 

Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender.

Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine.

Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with cheese; toss gently to combine.

Cover and let stand at room temperature 30 minutes to 1 hour. (To serve chilled, refrigerate up to 4 hours.) Sprinkle with celery leaves, if desired.