If you prefer a slightly tender cauliflower, bring a large pot of salted water to a boil. Add florets and blanch 1 minute, then immediately transfer to an ice bath to stop cooking. Drain well and pat dry. (If you prefer raw, skip this step.)

Toast almonds

In a dry skillet over medium heat, add 3/4 cup sliced almonds. Stir constantly 3–5 minutes until fragrant and lightly golden. Transfer to a plate to cool — this prevents carryover browning.

Slice vegetables and herbs

Halve 1 cup cherry tomatoes, very thinly slice 1/4 cup red onion, chop 1/2 cup parsley and 1/4 cup dill. Zest 1 tablespoon lemon. Crumble 1/2 cup feta if using.

Combine salad

In a large bowl, combine cauliflower florets, cooled toasted almonds (reserve a small handful for garnish if desired), halved cherry tomatoes, sliced red onion, chopped parsley and dill, and lemon zest. Sprinkle 1 teaspoon salt and 3/4 teaspoon black pepper over the mixture and toss gently to combine; this seasons the vegetables before dressing.

Caraway Dressing

Toast and crush caraway

In the same dry skillet used for almonds, return to medium-low heat and add 2 teaspoons caraway seeds. Toast 1–2 minutes until aromatic, shaking skillet. Remove and crush lightly with the back of a spoon or mortar and pestle; toasting brightens the flavor.

Make the dressing

In a medium bowl or jar, whisk together 1/2 cup extra-virgin olive oil, 1/4 cup Greek yogurt, 3 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 grated garlic clove, the toasted and crushed caraway seeds, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until emulsified. If the dressing is too thick, whisk in up to 2 tablespoons warm water, 1 tablespoon at a time, until it reaches a pourable consistency.

Taste and adjust

Taste the dressing and adjust seasoning — add a pinch more salt, a squeeze more lemon, or a touch more honey if you want sweeter balance. The dressing should be bright, creamy, and slightly nutty from the caraway.

Dress the salad

Pour about three-quarters of the dressing over the salad and toss gently to coat evenly. Reserve the remaining dressing to serve on the side. Let the dressed salad sit 10–15 minutes at room temperature to allow flavors to meld; if you blanched the cauliflower, this helps it warm to room temp.

Finish and serve

Just before serving, taste and adjust seasoning with additional salt or pepper if needed. Scatter reserved toasted almonds and crumbled feta over the top. Garnish with a few extra parsley sprigs or lemon zest if desired. Serve chilled or at room temperature.