The other day I made this simple salad with my head of cauliflower from the farmer’s market. You can roast it with curry, cumin, cardamom and turmeric or fry it in some coconut oil with fresh ginger. I add a little butter at the end and sea salt to taste. Garnish with basic and diced Japanese pickled plums. They are bright purple and look great against the mellow yellow of curry. Another great summer salad you can do ahead, and it looks like you put way more time into it than you did.