*I’m guessing not all of you have a wood-fire oven, so let’s take care of the cauliflower in a regular oven*
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.