1 head cauliflower or other sturdy winter vegetable
2 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon capers
2 slices dark rye bread
3 cups salad greens
¼ cup chopped almonds
½ cup green olives (optional)
Preheat oven to 450°F. Break cauliflower into bite-sized florets. Core fennel and cut into bite-sized pieces. Place both in a bowl and drizzle with 1 tablespoon olive oil. Spread in a single layer on a baking sheet and roast for 20 minutes, until tender and just charred.
In a small bowl, combine mayonnaise, capers and 1 tablespoon lemon juice.
Cut rye bread into cubes. Drizzle with another 1 tablespoon olive oil, then place on a separate baking sheet. When vegetables are cooked, reduce oven temperature to 375° F. Add croutons to the oven and toast for 5 minutes, or until golden.
In a large bowl, combine roasted vegetables with mixed greens, sliced almonds, green olives and rye croutons. Add dressing and toss to coat. Top with parmesan shavings and serve!