ROASTED CAULIFLOWER, GRAPE AND CHEDDAR SALAD (OTTOLENGHI)

ROASTED CAULIFLOWER, GRAPE AND CHEDDAR SALAD (OTTOLENGHI) image

Yield 4 servings

Number Of Ingredients 11

1 large head cauliflower, broken into 4cm florets
90ml rapeseed oil
Salt and black pepper
2 tbsp sherry vinegar
1 tsp Dijon mustard
½ tsp honey
30g raisins
40g toasted hazelnuts, roughly crushed
100g red grapes, halved and, if necessary, deseeded
80g creamy cheddar, crumbled
20g roughly shredded parsley

Steps:

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.