6-8 Servings

Sweet cauliflower is a natural partner to fresh herbs, chosen at their seasonal peak. Serve alongside chicken or fish, pasta or whole grains, or top your favorite salad greens.

1 large head cauliflower, trimmed and cut into bit-sized florets (about 4 cups of florets), use raw or cooked

Tips for Cooking Cauliflower: Place cauliflower florets into a pot with 1 inch of water in the bottom. Cover pot and bring to a boil over high heat. Steam cauliflower to desired tenderness, anywhere from 1 minute to 5 minutes or more. Cauliflower should be firm enough to hold its shape. Remove from heat and run cold water over the cauliflower to stop its cooking. As a alternative, fill bowl with water and ice cubes and put florets in bowl to cool. Set aside.

¼-½ pound fresh seasonal vegetables (try sugar snap peas, carrots, or fennel bulb), trimmed and cut into ¼-inch slices

1 cup green onions or chives, trimmed and chopped

4 tablespoons fresh parsley, trimmed and chopped

1 tablespoon fresh tarragon, dill, or marjoram, trimmed and chopped

Optional: ½  cup nuts or seeds

In a large bowl, combine cauliflower with vegetables, nuts and seeds, and herbs. Toss gently to mix.

1 tablespoon prepared mustard, Dijon-style or stone ground

2 tablespoons olive oil

2 tablespoons yogurt or fresh cream

4 tablespoons apple cider or wine vinegar

A drizzle of honey

1 teaspoon salt

1 teaspoon pepper

Combine remaining ingredients in a jar or small bowl and shake or whisk until well mixed. Pour dressing over salad and toss again. Mix well. Let salad sit at least a half hour (longer is better) to marinate. If cauliflower is raw, marinate for longer. Toss salad occasionally to redistribute dressing.

Serve as is, or on a bed of lettuce.

Fawn Scheer