Cook cauliflower in boiling water for 2 minutes; drain and rinse with cold water. Set aside. Process tomatoes, olives, garlic, parsley, salt and pepper in a food processor until tomatoes are finely chopped. Add mayonnaise and process until well blended. In a large mixing bowl, combine cauliflower, onion, and tomato mixture; stir to mix. Refrigerate for at least 2 hours before serving.

Nutrition Information per serving:
53 Calories; 1g Fat (8.0% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 529mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.