In each issue of Food & Wine magazine there is a unique Salad of the Month column.  In last November’s issue they featured this scrumptious salad—roasted cauliflower florets with fresh thyme and lemon juice, served over a combination of greens, capers, radishes, pumpkin seeds, and dried cherries. (Phew–that was a mouthful…pun intended…) A drizzle of light lemon vinaigrette later and this hearty salad is served!  And feel free get creative with a salad like this one—use whatever greens you like best, if you don’t have cherries use cranberries or raisins, and if you prefer sunflower seeds or pine nuts, go for it.  This recipe is proof that salads just might be the most creative part of a meal!

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/roasted-cauliflower-salad)

Tagged: caperberries, capers, cauliflower, dried cherries, Food & Wine, fresh thyme, kale, lemon, pepitas, radishes, roasted cauliflower, roasted vegetables, Salad