Place 3 ears of corn (with husks on) in the microwave. Cook on high power for 5 minutes. Remove with an oven mitt and allow to sit until cool enough to handle. Repeat with remaining 3 ears of corn. In the meantime prepare cauliflower.

Trim cauliflower leaves and cut the core out and discard. Cut the trimmed head into quarters and break into florets. Using a sharp knife or mandolin thinly slice the stems and florets. Break up any larger pieces into bite-size slices. Add all slices as well as the small remnant pieces to a large bowl.

When corn is cool enough to handle, cut 1 inch off the bottom of each ear. Starting at the top (silk end), peel off husks and silk and discard. Check for and remove any residual silk. Cut kernels off of cobs and place in the bowl with the cauliflower.

Add green onions (reserve 1 tablespoon for garnish), dried cranberries and ⅓ cup of the Lemon Ginger Poppyseed Dressing. Stir well to coat everything with the dressing. Drizzle a little more dressing over the top of the salad and garnish with reserved green onion. Serve and enjoy.

The salad will keep well for 2-3 days. If making more than a few hours in advance, I like to reserve the dried cranberries until just before serving.