“This salad is a favorite of mine for a couple reasons. It’s the perfect side dish at a casual dinner or main meal itself for a simple lunch and the recipe is more of a guide because everything can and should be adjusted to what you want. The sour cherries, pesto and peppery arugula are perfect accompaniments to the deliciously roasted cauliflower. Grab a fork and enjoy.” − shares Claire Matern, KDHamptons contributing food editor and founder of ACheesemongersdaughter.com

Ingredients
1 cauliflower, cut into florets
1/4 cup olive oil
2 tablespoons butter, melted
1 sprig rosemary, chopped
arugula, a large handful
sour cherries, a large handful
pine nuts (or slivered almonds), a large handful
2 tablespoons pesto
salt and pepper

Directions
Preheat the oven to 350F
In a large mixing bowl, combine the cauliflower, rosemary melted butter, and olive oil and mix until all the cauliflower is well coated.
Pour onto a baking sheet, season and pop in the oven for 40 minutes, stirring well half way through.
After 40 minutes the cauliflower should have some lovely brown coloring. Remove and let cool (the salad can be enjoyed warm or at room temperature.)
Transfer into your salad bowl and add the arugula, sour cherries, pine cuts (or almonds) and stir in the pesto.
Season and adjust any of the ingredients based on your taste.

* For more great recipes from Claire Matern, got to: www.acheesemongersdaughter.com
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