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Roasted Cauliflower Salad with Hazelnuts & Pickled Grapes

prep.

cooking

Serves 4-6

prep.

cooking

Serves 4-6

Method

*I’m guessing not all of you have a wood-fire oven, so let’s take care of the cauliflower in a regular oven* Step 1 Preheat the oven to 230°C fan-forced Step 2 Place the whole cauliflower on a baking tray and give it a good drizzle of olive oil and a hefty sprinkle of salt, then roast for 45 minutes – the top will colour and give the cauliflower the most amazing nutty flavour. Step 3 Leave to cool naturally, then break it down into small florets Step 4  Meanwhile, to pickle the grapes, put a large, heavy-based saucepan over high heat and get it smoking hot. Step 5  Throw in the grapes and move them around by shaking the pan – you will hear them blister and being scorched, which is perfect. Step 6 After 10 seconds, pour the vinegar and shake the grapes around for another 10 seconds. Step 7 Tip the grapes and any liquid into a small bowl and then pour over the extra-virgin olive oil. Step 8 To make the dressing, add the vinegar, honey and mustard to a medium bowl, season with salt and pepper and whisk to combine. Slowly drizzle in the oil, continuing to whisk until the dressing emulsifies. Step 9 To assemble the salad, add the cauliflower florets, pickled grapes, shallots, parsley and hazelnuts to a large bowl and splash in a few tablespoons of the dressing. Season with salt and pepper and gently mix to combine, add more dressing as needed. Step 10 Tip into a serving bowl and dust lightly with sumac to finish.
Ingredients
Method

Ingredients

Ingredients
  • 1 head of cauliflower, outer leaves removed
  • Olive oil
  • Salt flakes and freshly ground black pepper
  • 2 French shallots, finely sliced
  • ¼ bunch of flat-leaf parsley, leaves picked
  • 70g roasted hazelnuts, skins removed, roughly chopped
  • Sumac, to serve
Pickled Grapes
  • 20 seedless red grapes
  • 200ml red wine vinegar
  • 1 tablespoon extra-virgin olive oil
Dressing
  • 2 ½ tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt flakes and freshly ground black pepper
  • 2 ½ tablespoons extra-virgin olive oil

Method

*I’m guessing not all of you have a wood-fire oven, so let’s take care of the cauliflower in a regular oven* Step 1 Preheat the oven to 230°C fan-forced Step 2 Place the whole cauliflower on a baking tray and give it a good drizzle of olive oil and a hefty sprinkle of salt, then roast for 45 minutes – the top will colour and give the cauliflower the most amazing nutty flavour. Step 3 Leave to cool naturally, then break it down into small florets Step 4  Meanwhile, to pickle the grapes, put a large, heavy-based saucepan over high heat and get it smoking hot. Step 5  Throw in the grapes and move them around by shaking the pan – you will hear them blister and being scorched, which is perfect. Step 6 After 10 seconds, pour the vinegar and shake the grapes around for another 10 seconds. Step 7 Tip the grapes and any liquid into a small bowl and then pour over the extra-virgin olive oil. Step 8 To make the dressing, add the vinegar, honey and mustard to a medium bowl, season with salt and pepper and whisk to combine. Slowly drizzle in the oil, continuing to whisk until the dressing emulsifies. Step 9 To assemble the salad, add the cauliflower florets, pickled grapes, shallots, parsley and hazelnuts to a large bowl and splash in a few tablespoons of the dressing. Season with salt and pepper and gently mix to combine, add more dressing as needed. Step 10 Tip into a serving bowl and dust lightly with sumac to finish.
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$30.00