If you live in New York and haven’t been to Juliette, the adorable French bistro in Williamsburg, you’re missing out! In February, I had an amazing cauliflower salad there that I’d been meaning to recreate. An impromptu picnic in McCarren this afternoon was the perfect excuse. 



Grilled Cauliflower Salad with Toasted Pinenuts & Pumpkin Seeds, Basil, Capers, Golden Raisins & Sherry Vinaigrette  
1 head of cauliflower, chopped1/4 cup golden raisins2 Tbsp pumpkin seeds, toasted2 Tbsp pinenuts, toasted3 Tbsp red onion, finely choppedFresh basil, chopped 2 Tbsp capers4 Tbsp sherry vinegar1 Tsp dijon mustard1 Tbsp olive oilOn a stovetop grill, brown cauliflower with olive oil until tender. Whisk sherry vinegar, mustard and olive oil together in a bowl and set aside. Remove cauliflower from heat. In a bowl, toss with raisins, pinenuts, pumpkin seeds, basil and capers. Dress with sherry vinaigrette and toss to coast. Serve immediately. The last two weeks have been packed with summertime fun – including a pool party on Long Island (Thanks Yakuboff family!!), Coney Island, Roosevelt Island tram, boating in Central Park, 4th of July celebrations etc. My camera came along!