• 4 cups Ken’s Greek Vinaigrette With Feta Cheese And Black Olives
• 1 gallon Cauliflower large florets
• 1 1/4 cups Olive oil
• 2 tsp Kosher salt
• 2 tsp Black pepper
• 4 cups Artichoke hearts, quartered
• 2 cups Green bell pepper, small dice
• 2 cups Yellow bell pepper, small dice
• 2 cups Red onion, sliced|1/2 cup Kalamata Olives
• 1/2 cup Green stuffed olives
• 2 Tbsp Fresh oregano chopped
• 2 Tbsp Fresh basil chiffonade