That’s a big title for a recipe, so let me start with the lemony cauliflower. I followed this recipe which yielded a dish of roasted cauliflower, and a kitchen that smelled very nice after zesting and squeezing two lemons! You could just stop there, but I had a container of cooked wheat berries and some fresh spinach, so I threw everything together in a bowl. With a squeeze of any remaining lemon juice and a drizzle of fig and lemon balsamic vinegar, the salad was ready. I did chop the spinach leaves slightly after taking the photo which made it easier to eat, but otherwise this salad was perfect.