Cauliflower Salad with Pickled Pepper Relish and Lemon Vinaigrette

Ingredients

• Cauliflower
• 6 tablespoons unsalted butter
• 1 large head cauliflower, cut into medium florets
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• Pepper relish
• 1 small yellow onion, finely chopped
• 1 jalapeño or banana pepper--halved, seeded and finely chopped
• 1 red bell pepper, seeded and finely chopped
• 2 tablespoons apple cider vinegar
• 1½ tablespoons granulated sugar
• ½ teaspoon yellow mustard seeds
• ½ teaspoon celery seeds
• Pinch ground turmeric
• Kosher salt
• Lemon vinaigrette
• 1 shallot, finely chopped
• 2 tablespoons champagne vinegar
• Zest and juice of ½ medium lemon
• 2 tablespoons finely chopped fresh thyme leaves
• 1½ teaspoons dijon mustard
• ¾ teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• ½ cup extra-virgin olive oil
• 4 cups arugula
• 4 ounces fresh chèvre, crumbled (about ½ cup)

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