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1
Preheat the oven to 350.
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2
Spread the slivered almonds in a pie plate.
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3
Toast the almonds in the oven for about 4 minutes, or until lightly browned.
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4
In a medium saucepan, toast the yellow and brown mustard seeds with the cumin seeds over high heat, shaking the pan frequently, until fragrant, about 20 seconds.
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5
Add the sugar, water and white vinegar and cook, stirring often, until the sugar is dissolved, about 2 minutes.
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6
Stir in the raisins and cranberries, cover and remove from the heat.
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7
Let the dressing stand for 2 hours.
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8
Light a grill.
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9
In a large pot, bring the Capon Poaching Liquid to a simmer over moderate heat.
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10
Add the cauliflower florets, reduce the heat to moderately low and simmer until just tender, about 10 minutes.
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11
Using a slotted spoon, transfer the cauliflower florets to a large baking sheet and let cool slightly.
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12
Toss the florets with olive oil and season with salt.
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13
Grill the cauliflower over moderately high heat, stem ends up, for 4 to 5 minutes, or until well browned.
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14
Turn and grill the cauliflower for 2 minutes longer, or until tender; transfer the cauliflower to a platter.
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15
Stir the toasted almonds, chives, parsley and the 1/4 cup of olive oil into the raisin dressing and season with salt.
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16
Spoon the raisin dressing over the grilled cauliflower florets and serve.
