Chop cauliflower into florets.
Chop peppers, walnuts, mint, and parsley.
Drain olives and capers. Drain peppers, reserving some brine.
Blanch cauliflower in salted water until just tender then shock in ice bath; drain and set aside [great batch cook item].
In a food processor, pulse 1/2 cup peppers, brine, garlic, mint, parsley, and 2 tablespoons olive oil. Salt to taste.
Mix yogurt with remaining olive oil and spread across plate or platter.
Top with cauliflower, walnuts, olives, and remaining peppers
Garnish with parsley and drizzle with pepper sauce.
Season with salt and pepper to taste.
Serving Size 4 Servings