Take a medium-sized head of cooked cauliflower ; pare off the root, and detach it into equal-sized flowerets ; place these in a salad-bowl, seasoning with a pinch of salt, half a pinch of pepper, and sprinkle over a pinch of chopped parsley ; add three tablespoon-fuls of vinegar, two of good oil, and mix all well together with a wooden spoon, then serve.