Ingredients:

1 large head of cauliflower

1/4 cup pecans

1 medium red onion

A few pepperoncini peppers

1 tablespoon capers

Fresh dill, chopped

Fresh parsley, chopped

Fresh chives, chopped for garnish

Poppy seeds for garnish (optional)

Instructions:

Toast the Pecans:

In a dry pan over medium heat, toast the pecans until they are slightly toasted and aromatic, about 2-3 minutes.

Stir frequently to prevent burning.

Once toasted, let them cool, then chop them up and set aside.

Prepare the Dressing:

In a bowl, combine the olive oil, vinegar, honey, Dijon mustard, lemon zest, and lemon juice.

Season with salt, pepper, and chili flakes (if not using hot honey).

Whisk until the dressing is emulsified.

Place the dressing in the fridge to allow the flavors to mingle.

Prepare the Cauliflower:

Remove the leaves and core from the cauliflower. Save the scraps for stock if desired.

Using a mandolin or a sharp knife, shave the cauliflower into thin slices.

Place the slices into a large salad bowl.

Add Additional Salad Ingredients:

Thinly slice the red onion and add it to the bowl with the cauliflower.

Remove the seeds from the pepperoncini and finely slice them, adding to the salad bowl.

Add the capers to the bowl.

Incorporate Fresh Herbs:

Finely chop the fresh dill and parsley, and add them to the bowl.

Save the chopped chives for garnishing the finished salad.

Combine and Dress the Salad:

Pour the dressing over the cauliflower and other ingredients in the bowl.

Mix everything together thoroughly, ensuring all components are well-coated.

Taste and adjust seasoning if necessary.

Serve:

Plate the salad and garnish with toasted pecans, chives, and a sprinkle of poppy seeds if using.

Serve immediately, or let it sit for a few minutes to allow the flavors to develop further.

For the Dressing:

1/4 cup extra virgin olive oil

2 tablespoons red or white wine vinegar

1 tablespoon honey (preferably hot honey for a bit of heat)

1 teaspoon Dijon mustard

Zest of 1 lemon

Juice of 1 lemon

Salt and freshly cracked black pepper, to taste

Chili flakes (optional, adjust based on the heat of the honey)