This June, my favorite farm stand at the farmers market has had the most beautiful cauliflower. It’s lacy and purple in places, almost as if someone watercolored it with lilac paint. And the flavor is out-of-this-world, so sweet and concentrated. I wanted to make a summery, picnic or bbq-worthy salad that really highlights the cauliflower, in a similar way that potato salad features potatoes. I went with a creamy miso tahini dressing, which I’ve always loved on cauliflower, and added chickpeas to make the dish more substantial. For bursts of complementary sweetness and acidity, I added some vinegar-soaked raisins, as well as toasted almonds for crunch, and scallions for a hit of green. I really loved the result and wanted to share it here. Hope you’ll give it a try sometime this summer!
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