I am always surprised when a vegetable that so many disliked is suddenly one of the most important ingredients in dishes on restaurant menus across the country. Cauliflower became the vegetable “darling” in the culinary world a few years ago. It started with roasted cauliflower steaks, roasted cauliflower florets and, of course, cauliflower rice.

When I grew up, cauliflower was boiled and served as is. Thank goodness chefs started roasting and grilling this vegetable. Each of these techniques brings out its caramelized rich flavor. And, remember, you can also use these roasted golden cauliflower gems as an add-in to tacos, pita pockets and salads or as a snack. Here, cauliflower replaces potatoes in a lively summer salad.

Roasting the florets until they are golden and slightly sweet creates the foundation for this salad. Make sure to cut the cauliflower into small, even-sized florets. The contrasting sweet sun-dried tomatoes and briny olives add a zesty tang. Make sure to use sun-dried tomatoes in oil for best texture and flavor. You can use whatever olives you prefer here, but check to make sure they are pitted.

The dressing is a classic vinaigrette with the added creaminess of plain Greek yogurt. Finally, the chopped fresh herbs add a garden freshness.

You can serve this as a side dish to most grilled entrees or on a buffet of different salads. This salad may surprise your guests when they wonder how cauliflower can taste as good as potatoes. A chilled rose would be a lovely beverage accompaniment.

Roasted Cauliflower Salad Nicoise

Serves 4

1 large cauliflower

3 tablespoons olive oil

Salt and freshly ground black pepper

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