Marinated Artichoke and Cauliflower Salad (SCD, GFCF)

1 Head Cauliflower
1 14 oz Can Artichokes OR
1 (8 oz.) Bag Frozen Artichokes
1/2 Red Onion, chopped
1 TBSP Parsley, fresh and chopped (or 1 Teas. dried)

Dressing:
1/2 Cup Olive or Vegetable Oil
3 TBSP. Lemon Juice
1 Clove Garlic, minced
1/2 teas, Dried Basil
Salt and Pepper to taste

Cut cauliflower into bite size pieces and steam for about 8 minutes, just until tender. Prepare artichokes acording to package if using frozen. When both have cooled, combine in a mixing bowl with onions and parsley. Combine dressing in a small mixing bowl or large cup. Whisk until combined. Toss with vegetables and chill overnight.