My obsession with making salads spiked with pickled vegetables and fruits continues. This time, I roast cauliflower in a toasted spice oil, which later gets a zap of lemon juice and is used as a dressing to complement pickled figs. Some capers add a briny goodness, while toasted almonds play nicely with the roasted cauliflower. A big handful of parsley adds a fresh bite, tying the whole flavor profile together. It is wonderfully balanced and satisfying meal on its own, but equally good with grilled meat or pasta. It will hold up in the fridge for a couple days.

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