Divide the cauliflower into inflorescences and boil in salted water for 5 minutes from the moment of boiling.
Cool the cabbage, disassemble it into stalks or cut into small pieces. Cut the onion into half rings, finely chop the greens. Stir, add the chopped walnuts and squeeze out the garlic.
Add salt and pepper to taste, add vinegar, mix well and refrigerate for 12 hours (you can leave overnight). In principle, you can eat right away, but the taste is unsaturated. I would advise you to be patient.