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Bring a pot of water to a boil, add cauliflower, reduce heat to medium-low and simmer until very tender, about 10 minutes.
Drain, rinse well and drain again.
In a food processor, puree cauliflower, olives and reserved brine, oil, oregano, celery and garlic, stirring often, to make a slightly chunky spread.
Spoon a generous 2 tablespoons onto one side of each piece of bread.
Top half of the bread with salami and then sandwich bread together.
Cut into quarters and serve. (Reserve remaining cauliflower spread for another use.)