Marinated Cauliflower Salad by Chef Joseph Lenn

Marinated Cauliflower
1 head of cauliflower
Juice and zest of 1 lemon
1/2 cup olive oil
1/4 cup cornichons, sliced thin + 1 tablespoon pickling liquid from cornichons
1/4 cup minced capers + 1 tablespoon of caper liquid
2 tablespoons to fresh minced chives
Salt and pepper to taste
1/3 cup green goddess dressing
4 slices of sourdough bread, cut into squares and toasted for croutons
Arugula and watercress for garnishing

Method:
Pre heat oven to 350°. Remove the stem and green leaves off the cauliflower. Cut into small florets and toss with olive oil, salt and pepper. Place on a baking sheet and roast in the oven for approximately 7-10 minutes or until golden brown. Remove from oven and allow to cool slightly. While still warm, place the cauliflower into a bowl and toss with olive oil, cornichons, capers and their liquids; lemon juice and zest, chives and season with salt and pepper. Toss croutons in just before serving.

Chef Joseph Lenn, Executive Chef of the Barn