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Grilled Cauliflower Salad With Raisin-Almond Dressing


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1 cup slivered blanched almonds

1 teaspoon yellow mustard seeds

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

1/4 cup sugar

1 cup water

3 tablespoons white vinegar

1 cup golden raisins

1 cup dark raisins

1 cup dried cranberries

About 2 quarts Capon Poaching Liquid (p. 102) or chicken stock or low-sodium broth

3 heads of cauliflower, cored and separated into 4-inch-wide florets

1/4 cup extra-virgin olive oil, plus more for tossing


2 tablespoons minced chives

1 tablespoon coarsely chopped flat-leaf parsley

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