Roasted Cauliflower Grape Salad

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Last Updated on May 20, 2020 by Chef Mireille

Roasted Cauliflower Grape Salad has a little of everything – salty, smoky and sweet. Such a unique combination of ingredients creates a melodious harmony of flavor.

 

Cauliflower Grape Salad

With summer approaching, comes the re-appearance of salad in every possible combination of ingredients. As I continue to discover Yotam Otollenghi with the I Heart Cooking Club, this cauliflower salad with grapes and cheese piqued my interest. So here’s my take on his salad recipe here. I only made a few minor adjustments based on what I had on hand – exchanging pine nuts for hazelnuts, red wine vinegar for sherry vinegar and cilantro for parsley.

Cauliflower is also considered as a poorly regarded step child. It’s always the last thing left on a crudite platter. Here are some other delicious ways you might want to try enjoying this delicious and healthy vegetable.

Cauliflower Recipes

IHCC

IN THE MAKING – HOW TO MAKE ROASTED CAULIFLOWER GRAPE SALAD

Best eaten at room temperature.

Roasted Cauliflower Salad

This is a great combination of flavors – sweet, salty and smoky all at the same time! When eating healthy can be delicious, why would you not try it!!!

 

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Roasted Cauliflower Grape Salad

Roasted Cauliflower Grape Salad is a harmonious marriage of several contrasting flavors with cauliflower, grapes and cheese.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Salads
Cuisine: Continental
Servings: 4
Calories: 306.67kcal

Ingredients

  • 1 head cauliflower chopped
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 2 tablespoons golden raisins
  • 3 tablespoon pine nuts toasted
  • 1/2 cup red grapes quartered or halved depending on the size
  • 1/3 cup cheddar cheese crumbled
  • 1/4 cup cilantro finely chopped
  • salt and pepper to taste

Instructions

  • Preheat oven to 375 F.
  • Toss the cauliflower with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper.
  • Spread the cauliflower in a baking pan and cook for 25 minutes. Toss once halfway through cooking. Place in the broiler on high and broil for 4 minutes. Rotate pan and cook another 4 minutes.
  • In a small bowl, combine the vinegar, mustard, honey and 1/2 teaspoon of salt.  Drizzle in the rest of the oil, while whisking constantly to form a combined salad dressing. Place raisins in the dressing and let sit for at least 10 minutes.
  • In a large bowl, combine all of the other salad ingredients.  Add raisins and salad dressing with the cauliflower. Toss well.
  • Enjoy at room temperature!

Nutrition

Calories: 306.67kcal | Carbohydrates: 15.9g | Protein: 6.13g | Fat: 25.99g | Saturated Fat: 4.82g | Sodium: 471.51mg | Fiber: 3.51g | Sugar: 9.17g
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Michelle

    More and more I'm finding that YO has a real talent for combining interesting and exciting textures and flavors. This salad is a great example. Sweet, sour, crunchy, chewy, soft. A lot of good going on here!

  2. Susan Lindquist

    You know? I thought the grapes and cauliflower combination rather odd until I saw your wonderful sweet/sour dressing for the salad … what a beautiful way to meld both fruit and vegetable together for a total dish! Great choice this week!

  3. Kim

    I'm not sure I've ever had a cauliflower salad, but I must admit I love the idea! I think this one looks so colorful and pretty and I love all the different textures (with the pine nuts and all). Looks fun and delicious!!

  4. Couscous & Consciousness

    OMG – totally my kind of salad, and I would definitely make a main meal of this. It's coming into winter now in my part of the world, and even though the days are cooler I still love to eat these kinds of salads. Something a bit more substantial than a "leafy greens" kind of salad, and I love the contrast in textures and tastes with the nutty roasted cauliflower and the sweet tender grapes. Apart from a few grapes I have everything I need to make this salad right now, so I think this is definitely on the menu this week. Thanks for sharing it.

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