Drain the yogurt overnight in the refrigerator in a yogurt strainer or coffee filter.
In a large saucepan, bring salted water to a boil. Cook the cauliflower florets until just tender, about 4 minutes. Immediately drain and run under cold water. Transfer to a serving bowl.
In a small bowl combine the yogurt, oil, and vinegar and whisk until well blended. Season with salt and pepper. Pour the vinaigrette over the cauliflower. Add the remaining ingredients, toss lightly, and chill for 4-6 hours.
Makes five 2-cup servings, each 180 calories.
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