Easy cauliflower salad will brighten even the bleakest days

Spiced and roasted cauliflower florets join arugula, briny capers and sweet-sour pickled onions in this punchy salad recipe.

Despite my best intentions, most of the roasted cauliflower I cook doesn’t make it past the sheet pan. I always start out with a loftier goal, turning those sweet, caramelized florets into soup, or stuffing them into a pita, shawarma style — or, at the very least, putting them on a plate and maybe garnishing with some chopped herbs. But then I’ll sample one or two, you know, for quality control.

In this hearty, colorful salad, cauliflower florets, slivers of red onion and briny capers are coated with spices and roasted until the florets turn soft and sweet, and the onions and capers get browned and crisp. Everything is tossed with tangy-sweet raisins , more red onion that’s been quick-pickled in lime juice, a green mound of arugula and parsley leaves.

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