Roast Cauliflower Salad Recipe

Ingredients

For the salad:

• 1 cauliflower
• Olive oil, for drizzling
• Salt, to taste
• 2 French shallots, peeled and finely sliced
• ¼ bunch parsley, leaves picked
• 150g hazelnuts, roasted, peeled and coarsely chopped
• Sumac, to garnish

For the pickled grapes:

• 20 seedless red grapes
• 200mL red wine vinegar
• 50mL olive oil

For the dressing:

• 125mL (¼ cup) red wine vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 100mL canola oil
• Salt and pepper, to taste

Method

1. Preheat the oven to 230°C.
2. Leaving the cauliflower whole, remove the outer leaves and place it on an oven tray. Drizzle with olive oil and a hefty sprinkle of sea salt and bake for 1 hour. The top will colour and give the cauliflower the most amazing nutty flavour. Once cooked, leave the cauli to cool then break it down into small florets.
3. Meanwhile, to pickle the grapes, heat a large heavy-based frying pan over high heat until smoking hot. Throw in the grapes and shake them in the pan for about 10 seconds or until blistered and scorched. Add the vinegar and continue to shake the grapes around the pan for another 5-10 seconds. Pour the grapes and the liquid into a bowl and cover them with olive oil.
4. To make the dressing, whisk together the red wine vinegar, honey, mustard, salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk until emulsified.
5. To assemble the salad, combine the cauliflower florets, shallots, parsley, hazelnuts and pickled grapes in a large mixing bowl. Splash in a couple of tablespoons of the dressing and season to taste with salt and pepper. Gently mix the salad, then place in a serving bowl and give it a light dusting with sumac to finish.

BBQ Hack - How to make the crispiest skin fish

Try pairing your roasted cauliflower salad with pickled grapes with crispy fish!

John Boston and host of Andy & Ben Eat Australia (and all-round Aussie legend) Andy Allen have joined forces to bring you the ultimate BBQ hacks. Will you be the master of the grill?