Curried Cauliflower and Brown Rice Salad

I made this salad today not knowing exactly what I was doing, (which is how most of my ‘recipes’ come to be). I knew I wanted to do something with cauliflower and I have always loved curry on cauliflower with anything sweet so I just went from there…It turned out to be very delicious and we’ll be having it later on in the week with a grilled, butterflied leg of lamb. It has a wonderful balance of sweet, savory and a little spicy. It would be great as a lunch or light dinner, or as a side dish to any grilled meat, and you could serve it warm or room temperature. Enjoy!
-Roast until tender – 1 head of cauliflower, cut into small florets, 1 firm pear, diced, and 1 medium onion, sliced. (Season liberally with olive oil, salt, sugar and yellow curry powder before roasting.)
-Place in a large bowl with 1 cup of cooked brown rice, 1 can of chickpeas, drained, and 1 handful of raisins.
-Season with the juice of 1 lemon and half of its zest, a glug of olive oil, salt, a little more curry powder and a few squirts of honey. Stir to combine and check for seasoning.