Break the cauliflower into florets, discarding the central stem. Slice them thinly and put them in a bowl. Toss with the olives, sun-dried tomatoes, tarragon, garlic and lemon zest. Squeeze over lemon juice to taste. Drizzle in some olive oil and season with salt and pepper. Taste and adjust the quantities to suit your tastes.
Recipe courtesy of Laura Calder