Chop the cauliflower into bite-sized pieces and cook until al dente, or almost cooked. They should still retain their shape. Don't over cook or they will mush in the salad! Run under cold water to stop the cooking process, then drain well and pat dry.
Mix all the other ingredients together. Add enough mayonnaise to bind them. Stir in the cooled cauliflower. Season to taste and serve chilled.