Strange, wonderful salad of roasted cauliflower with rhubarb agrodolce, pistachios, and crispy capers.
To make rhubarb agrodolce, macerate thinly sliced rhubarb with sherry vinegar and honey. Meanwhile, roast (or broil) cauliflower that you've tossed in olive oil, salt, and sumac. Also fry capers in skillet until crispy, about 2 to 3 minutes. When cauliflower is tender and caramelized, let cool a few minutes, then toss with rhubarb agrodolce, and the vinegar/honey, to taste -- then chopped pistachios, crispy capers, and lots of herbs (mint, chives, and tarragon). #weeknightdinner