I had heard that Portland, Maine, was filled with amazing restaurants and bakeries, and I couldn't wait to check them out. I discovered The Holy Donut, which makes donuts with Maine potatoes, enjoyed lobster rolls and clam chowder that were beyond my expectations, and dove into more oysters embellished with pickled onion ice than I could count. I also visited an old Italian grocery and a new bakery filled with top-notch baked goods. So it is safe to say Portland, Maine, is definitely worth a detour for a food-centric travel experience.

On my visit, I stayed at the unique Press Hotel, located in the former Gannett Building that housed the offices and printing plant of the Portland Press Herald. Playful newsroom references abound, including thought-provoking quotes and occasional one-liners in the most unexpected places -- typewriter key images woven into the rugs, photographs of the Portland Press in action and artwork devoted to the typewriters that are now antiques

I dined in their restaurant, UNION, where Chef Josh Berry impressed with his serious approach to local ingredients and recipe creation. He embodies the concept of farm to table through many of his dishes. His relationship with local purveyors drives his menu decisions on a daily basis. Among the many dishes and excellent wines I sampled, this cauliflower and apple salad stood out.

The cauliflower florets are roasted until light golden brown and cooled. Sliced, crisp seasonal apples along with fresh green parsley leaves, toasted pine nuts and shards of pecorino cheese are mixed together to create a unique cold weather salad. The preserved lemon drizzle, a blend of preserved lemon and mayonnaise with lots of cracked black pepper and the faint licorice flavor of tarragon, is the finishing topping on this versatile salad. I like to serve this as a first course or as component on a salad buffet. The best part is that it is best served at room temperature.

Roasted Cauliflower and Apple Salad with Preserved Lemon Drizzle

Serves 4

Salad:

1 medium head cauliflower

3 tablespoons olive oil, plus extra for drizzle

Salt and pepper

2 crisp apples (Fuji, Pink Lady or Jazz)

2 tablespoons flat leaf parsley, loosely packed, stems removed, keep the leaves whole

3 tablespoons toasted pine nuts

1 tablespoon lemon juice

1/4 cup Preserved Lemon Sauce (recipe below)

Pecorino cheese for grating

1. Preheat the oven to 425 F. Cut the cauliflower into small bite size pieces, toss with olive oil and season with salt and pepper. Place on a large baking sheet with a lip.

2. Roast for 25 to 30 minutes, tossing once to evenly brown, or until just cooked and golden brown. Remove from oven and let sit at room temperature until cool. Reserve.

3. Cut the apples into small bite size pieces. Place the chopped apples, cauliflower, parsley, pine nuts and lemon juice in a bowl and toss. Season with salt and pepper, and drizzle a little olive oil.

4. Spoon some of the salad on to chilled serving plates, drizzle some of the preserved lemon sauce over the salad and grate the pecorino cheese on top. This is best served room temperature.

Preserved Lemon Drizzle

(You can find preserved lemons in glass jars in gourmet markets)

1/3 preserved lemon (homemade or store bought)

1/2 cup mayonnaise

1 teaspoon cracked black pepper

1 tablespoon tarragon

1. Puree all in blender until smooth. Use remaining sauce for crudite, artichokes or other dipping.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)