A lazy Sunday Lunch with my Father included this great Wintery salad with roasted cauliflower. Easy to make, this Ottolenghi salad can be partly prepared earlier, to mix and serve at the table. It is from Ottolenghi’s book Plenty.
You might like other Cauliflower recipes – Cauliflower Roasted in Olive Oil, Cauliflower Shawarma, Roasted Cauliflower Salad with Hazelnuts and Pomegranate, Crispy Cauliflower with Tahini Dressing, Pasta with a Cauliflower Sauce, A Plate of Cauliflower, and Cauliflower Slow Cooked in Oil with Lime and Spices.
Also try Grain and Grape Salad.
Browse all of the Cauliflower recipes, all of our Salads, and all of our Ottolenghi recipes. Or find inspiration in our easy Early Winter recipes.
Roasted Cauliflower, Grape and Creamy Cheddar Salad
ingredients
1 large head cauliflower, broken into 4cm florets
90ml canola oil, walnut oil, or half and half canola and extra virgin olive oils
2 tbsp sherry vinegar
1 tsp Dijon mustard
½ tsp honey
30g raisins
40g toasted hazelnuts, roughly crushed
100g red grapes, halved and deseeded
80g creamy cheddar, crumbled
20g roughly shredded parsley
Salt and black pepper to taste
method
Heat the oven to 200C. Toss the cauliflower with half the oil, a pinch salt and a sprinkling of black pepper. Spread on an oven tray and roast for 20 to 25 minutes, stirring once or twice, until nicely browned. Set aside to cool.
In a bowl whisk the remaining oil with the vinegar, mustard, honey and a pinch of salt. Add the raisins and leave to soak for at least 10 minutes. Just before serving, transfer the cauliflower to a bowl with all the other ingredients. Pour over the dressing, toss gently, adjust the seasoning to taste and serve.
We love this recipe too, and make it often!