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



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 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Salads
Cuisine: Continental
Servings: 4
Calories: 306.67kcal


  • 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


  • 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!


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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Reader Interactions


  1. 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. 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. 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. 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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