You will need:
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
How to make:
Preheat the oven to 230°C fan-forced
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.
Leave to cool naturally, then break it down into small florets
Meanwhile, to pickle the grapes, put a large, heavy-based saucepan over high heat and get it smoking hot.
Throw in the grapes and move them around by shaking the pan – you will hear them blister and being scorched, which is perfect.
After 10 seconds, pour the vinegar and shake the grapes around for another 10 seconds.
Tip the grapes and any liquid into a small bowl and then pour over the extra-virgin olive oil.
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.
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.
Tip into a serving bowl and dust lightly with sumac to finish.
