This is the kind of hearty salad that’s nice to have on hand, no matter the occasion. If you have time, it’s best made with large dried white beans, such as cannellini, that you simmer at home. (It’s great to have a jar of cooked beans in the fridge all summer, for use in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it can also be cooked on a grill to impart some pleasant smokiness.
