2 heads cauliflower, cleaned and cut into medium florets
1/4 cup wine vinegar
2 tablespoons lemon juice
2 teaspoons very finely chopped garlic, (about 2 cloves)
3 tablespoons very finely chopped fresh parsley leaves, plus 8 small sprigs, for garnish
1 cup olive oil
Salt and freshly ground black pepper
4 hard boiled eggs, cooled and peeled, divided
1 cup sliced black olives
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