Hello from Texas! As you may have noticed, I have not been good at posting the last couple of days. I have been running around Austin at SXSW, learning a ton and having a great time. Sorry for the lack of posts.

I am really excited to share this cauliflower salad, which is another recipe from Jerusalem that we absolutely loved. Roasted cauliflower is always great, but I think what really makes this salad work is the red wine vinegar, so much that I actually added a little bit from the original recipe.

1 head cauliflower
5 tbsp. olive oil
1 large celery stalk, cut at an angle into 1/4 in ch slices
5 tbsp. walnuts
1/3 cup parsley
1/3 cup pomegranate seeds*
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1.5 to 2 tbsp. red wine vinegar (added some)
1 1/2 tsp. maple syrup
salt and pepper (be generous!)

*Pomegranates were not in season when we made this recipe, so we did not include.

Preheat the oven to 425 degrees Fahrenheit. Wash the cauliflower thoroughly, tne toss with 3 tbsp. olive oil and salt liberally. Roast for 25-35 minutes or until it is nicely browned.

Lightly toast the chopped nuts in a toaster oven or a dry skillet, just
until they start to become aromatic. Allow them to cool.

Mix the nuts with the cauliflower and rest of the ingredients and drizzxle with the remaining oil. Stir, taste and season to taste with salt and pepper. Serve at room temperature.