Break the cauliflower into bite-sized florets and steam until tender but still crunchy.

While the cauliflower is steaming, juice the lemons and whisk together with olive oil, smashed garlic, salt, and cracked black pepper.

Slice or tear the pitted green olives and add them to the bowl.

Add the golden raisins to the mixture.

Toast the pine nuts in a dry pan for a few minutes, watching them closely to prevent burning.

Once the cauliflower is ready, combine it with the olives, raisins, and pine nuts.

Drizzle the dressing over the salad and gently mix everything together.

Let the salad sit for 15 minutes before serving to allow flavors to meld.