Roasted cauliflower and walnut salad. A variation of the recipe from "Jerusalem A Cookbook" (Ottolenghi/Tamimi). Roasted cauliflower ( 1 head broken into small florets), slivered raw celery, toasted walnuts, coarsley chopped fresh parsley, and a generous handful of pomegranate seeds. Toss with a vinaigrette of 2 tbsp olive oil, 1 tbsp sherry vinegar, 2 tsp maple syrup, generous 1/4 tsp ground cinnamon, generous 1/4 tsp ground allspice. Season with kosher salt and freshly ground black pepper. The vinaigrette "makes" this salad.