Combine the oil and vinegar, fresh chopped basil, one teaspoon of dried oregano to a salad dressing carafe. Shake well and Salt and pepper to taste. Set aside until cauliflower is cooked
Place head of cauliflower in pot with about 1/2 inch of water on the bottom. Steam covered until a fork goes in easily, but not too much to have them fall apart. Strain and Add to a bowl. Pour the vinaigrette a small amount at a time to coat the cauliflower. Add the kalamata olives, and toss. Serve warm.