ROASTED CAULIFLOWER AND ARUGULA SALAD
Makes: 4 servings
Total time: 55 minutes 1 large cauliflower (2 ½ to 3 pounds), cut into 1-inch florets
6 tablespoons extravirgin olive oil, plus more for drizzling
1 ½ teaspoons fine sea or table salt, plus more to taste
1 teaspoon garam masala
¼ teaspoon ground cayenne
1 large red onion, halved lengthwise and thinly sliced into half-moons 3 tablespoons drained capers
2 teaspoons cumin seeds
⅓ cup golden raisins (or substitute another dried fruit, such as cranberries, diced apricots or dates) Boiling water, as needed 3 tablespoons fresh lime juice
Freshly ground black pepper, as needed
1 quart (4 ounces) arugula 1 cup Italian parsley leaves
1. Heat oven to 425 degrees. On a rimmed sheet pan, toss cauliflower with 2 tablespoons olive oil, 1 teaspoon salt, garam masala and cayenne. Spread out the florets and roast for 15 minutes.
2. Put about two-thirds of sliced red onion, capers, cumin seeds and a pinch of salt into a small bowl; drizzle with a little olive oil. Add mixture to cauliflower and toss well. Roast for additional 25 to 28 minutes, stirring occasionally, until the vegetables are browned and tender. Transfer to a wire rack to cool slightly. Taste a cauliflower floret and add more salt if needed.
3. While the cauliflower is roasting, place raisins in a small heatproof bowl (you can use same bowl you used for the onions) and top with enough boiling water to cover. Let soak until they are soft — up to 15 minutes if your raisins were rock hard to start with. Drain well and return to the bowl.
4. Add remaining onion to the raisins. Toss with 1 tablespoon lime juice and a large pinch of salt.
5. In a small bowl, whisk together the remaining 2 tablespoons lime juice, 4 tablespoons extra-virgin olive oil, ½ teaspoon salt and as much black pepper as you like. Whisk until emulsified, then taste and add more salt if needed.
6. When ready to serve, in a large salad bowl, toss together the arugula, parsley leaves, slightly cooled cauliflower mixture, pickled raisin and red onion mixture, and half of the lime dressing. Toss well, adding more dressing to taste.