1 head cauliflower, cut into small pieces
6 ounces black olives, drained and chopped (save juice)
6 ounces spanish olives, drained and chopped (save juice)
3 small green onions, finely diced
Hellman's Mayonnaise
Cut/chop veggies and combine. Add 2-5 tablespoons of mayonnaise and some of the olive juices, to taste. It will get watery as it sits.

Tastes best after refrigerated for a while and stirred up.

The original recipe called for 1 1/2 cans of black olives (9 ounces) and 3 ounces of Spanish olives, but what was at the party where we first had this dish seemed more like an equal amount of both. I think it is improved with a little cracked pepper.

Recipe from Paul Freeman