Cauliflower & Plum Salad with Sesame & Herbs

1. Preheat Oven and Prepare Cauliflower

Start by preheating your oven to a toasty 425°F. While the oven is warming up, prepare the cauliflower. Remove any fresh outer leaves and the center stem, then cut the cauliflower into florets. If the stem pieces are large, chop them into smaller chunks. Spread the cauliflower on a rimmed baking sheet, drizzle with olive oil, and sprinkle with about a teaspoon of kosher salt and a generous amount of freshly ground black pepper. Toss everything together to ensure the cauliflower is well-coated, then roast in the oven for 15 to 20 minutes.

2. Cool Cauliflower

Once the cauliflower is beautifully roasted, let it cool to room temperature in a large bowl. This cooling step is crucial, as it allows the cauliflower to stop cooking and helps maintain its texture when mixed with the other ingredients.

3. Prepare Plums and Season

As the cauliflower cools, take the time to prepare the plums. Pit them and cut them into small chunks, then add them to the bowl with the cooled cauliflower. Pour in the juice of half a lemon, sprinkle in the dried chile flakes, and season with about 0.5 teaspoon of salt and a good grind of black pepper. Toss everything together gently to combine.

4. Add Olive Oil and Yogurt

Next, add 0.25 cup of olive oil and the plain whole-milk yogurt to the bowl. Toss the mixture again, ensuring everything is well-coated and the flavors start to meld together. Taste and adjust the seasoning as needed, adding more salt, pepper, chile flakes, or lemon juice to suit your preference.

5. Finish and Serve

To finish the salad, top it with the toasted sesame seeds, well-drained scallions, parsley leaves, and mint leaves. Serve the salad at cool room temperature, allowing the flavors to fully develop and harmonize.