Roasted Cauliflower, Cheddar, and Grape Salad

Name: Roasted Cauliflower, Cheddar, and Grape Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 large head cauliflower, broken into 4cm florets; 90 ml rapeseed oil; salt and black pepper; 2 tablespoons sherry wine vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon honey; 30 g raisins; 40 g toasted hazelnuts, roughly crushed; 100 g red grapes, halved and, if necessary, deseeded; 80 g creamy cheddar cheese, crumbled; 20 g roughly shredded parsley

Submitted by h.orlando

"from Yotam Ottolenghi's "Plenty More" -"

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Ready In:: 50mins
Ingredients:: 11
Serves:: 4

ingredients

1 large head cauliflower, broken into 4cm florets
90 ml rapeseed oil
salt and black pepper
2 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
¹⁄₂ teaspoon honey
30 g raisins
40 g toasted hazelnuts, roughly crushed
100 g red grapes, halved and, if necessary, deseeded
80 g creamy cheddar cheese, crumbled
20 g roughly shredded parsley

directions

Heat the oven to 200C/390F/gas mark 6. Toss the cauliflower with half the oil, a quarter-teaspoon of salt and some 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 quarter-teaspoon 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.