Update September 2, 2012: I brought this to a beach party this weekend and updated the measurements slightly. This salad is so flavorful!

I get these Tasting Table chef recipes in my email and decided to try one, finally. This recipe for warm cauliflower salad was sooo good! My mom and I loved it! It is from a restaurant called The Pullman in Glenwood Springs, Colorado, by the chef John Little. I have made a few modifications, like less butter and using ingredients that we had on hand.

Pepper Relish
1 teaspoon oil
1 teaspoon mustard seeds
1/2 onion finely diced
1/2 red bell pepper finely diced
1 jalapeno finely diced
1/4 teaspoon turmeric
1 1/2 tablespoon brown sugar
2 tablespoons white or cider vinegar
Salt

1. Heat oil and add mustard seeds.
2. When the start to pop, add onions, red bell pepper, and jalapeno and stir over high heat for a few minutes until a little soft and golden.
3. Add turmeric, brown sugar, vinegar and salt, cover and cook on low for about 15 minutes.

Vinaigrette
2 tablespoons onion minced
1 tablespoons olive oil
2 tablespoons white vinegar
1/2 lemon zest and juice (zest it first, then squeeze)
1/2 teaspoon dijon mustard
1 tablespoon fresh or 1 teaspoon dried herbs such as rosemary or thyme
Salt
Freshly ground pepper

1. Mix all ingredients in a jar and let the flavors mix together.

The Salad
2 tablespoon butter
1 cauliflower broken into small florets
1 tablespoon honey
Salt
Freshly ground pepper
1 package spinach leaves
2-3 ounces chevre (goat cheese)

1. Heat over to 425 degrees.
2. Cook butter over medium high heat until deep brown.
3. Toss with cauliflower, honey, salt, and pepper and roast in oven for 20 minutes.
4. Toss together the spinach, roasted cauliflower, and pepper relish.
5. Drizzle with vinaigrette and top with pieces of chevre.