Yesterday was another very warm day here in Sydney that asked for a light lunch such as a salad. When I still lived in Germany I used to make this cauliflower salad quite often and then completely forgot about it until a few days ago. This time though I also roasted the cauliflower in the oven with some leatherwood honey drizzled over and they turn golden and a little crunchy. It's superb! The combination of capers and raisins seems weird at first but it is actually delicious. When you use the small capers in salt (which are much tastier) be careful with adding any more salt, they are like little taste bombs and may still give enough salty flavour to your salad. I used golden raisins from Harris Farm which are massive compared to the usual one but very yummy and not overly sweet. But you can also use currants instead.
Here is the recipe for it:
2 tablespoon olive oil
1 tablespoon honey
1 juice of one lemon
2 tablespoons pine nuts
1 handful flat-leaf parsley, chopped
1 tablespoon small capers, rinsed
1. Trim cauliflower into florets and cook in boiling water until cooked al dente. Discard water and let cool. Preheat oven to 220 degrees Celsius. Place cauliflower on a baking tray and drizzle with 1 tablespoon olive oil and honey. Bake in hot oven until the honey caramelises, approx. 10 minutes.
2. Stir together lemon juice and remaining olive oil. Dry-roast pine nuts in a medium-hot frying pan until golden brown.
3. Combine all ingredients and serve with crusty bread.