Putting too much raw garlic in a salad is a culinary gamble. But if you cook it first, you can use increase the garlic flavor without making it too spicy or hard to digest. In this recipe, cauliflower is roasted with garlic and then tossed with tomatoes and their juices for an amazing result. Locally grown cauliflower from the Salinas area is abundant right now at farmers markets and retailers.
Heat the oven or grill to 450 degrees.
Cut 1 medium head of Cauliflower into florets, then break or cut the florets into small pieces. Toss with 1 T. olive oil and 1 T. salt and arrange in a single layer on a baking sheet or cast iron skillet. Roast until the florets are sizzling, then toss once and continue to cook for another 8-10 minutes. If cooking on the grill, close it.
Peel and mince 2-3 cloves of garlic. When the cauliflower is nicely browned and beginning to blacken, toss with the garlic, return to the grill/oven and turn off the heat (this will keep the garlic from burning).
Meanwhile, cut 1-2 ripe tomatoes into small pieces, then toss in a bowl with a sprinkle of salt. Add 1 t. capers. Let the tomatoes sit for 10 minutes, then stir in 2 T. olive oil, 1 t. stoneground mustard and lots of fresh ground black pepper. Whisk together, then taste and add a little red wine vinegar if you like.
Add the warm cauliflower and toss to combine. Drizzle with 1/2 t. Thai fish sauce or soy sauce. Toss again and let sit 5 minutes before serving. The salad is even better the next day.