Warm pickled salad.
Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat; bring to a boil. Add cauliflower and cover; cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.
Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.
Per Serving: 299 calories; protein 8.4g; carbohydrates 25.8g; fat 19.6g; cholesterol 6.2mg; sodium 2257.3mg.