Cut the cauliflower into bite-sized florets. Bring salted water to a boil, add florets, and blanch for 3-4 minutes until tender-crisp. Drain and plunge in ice water.

In a medium bowl, whisk together olive oil, red wine vinegar or lemon juice, minced garlic, oregano, salt, and pepper until well combined.

Once the cauliflower cools, drain the ice water and transfer florets to a bowl. Add olives, capers, and any optional ingredients and mix gently.

Pour the vinaigrette over the salad, toss gently, cover with plastic wrap, and refrigerate for at least one hour.

Before serving, toss the salad again, garnish with parsley or basil, and add pine nuts if desired. Serve chilled or at room temperature.