Chop the cauliflower finely, then microwave for five minutes. Set aside to cool.
Chop the rest of the vegetables into small bite sized bits. Combine the chopped radicchio, artichoke hearts, basil, parmesan, sundried tomatoes, olives, and garlic in a medium bowl.
In a smaller bowl, whisk together the olive oil and vinegar, then pour it over the salad. Toss to combine, and season with salt and pepper to taste. Can be served room temperature or chilled.
