Fell in love with this dish this past weekend when visiting the new restaurant, Nomad in NYC, the Nomad. Grapes and Cauliflower work well together . This dish is fresh, healthy and a hit at a dinner party. Great thing – you can make it the day ahead.
Roasted cauliflower, grape and cheddar salad
A dish inspired by one I had at a great new New York restaurant, NoMad
, run by the brilliant Daniel Humm of Eleven Madison Park
. Serves four.
1 large head cauliflower, broken into 4cm florets
4 tablespoons grapsseed oil
Salt and black pepper
2 tbsp sherry vinegar
1 tsp Dijon mustard
½ tsp honey
1/2 cup cranraisins
1 cuptoasted Spainish Almonds, roughly crushed
2 cups red grapes, halved and, if necessary, deseeded
1/2 cup creamy cheddar, crumbled
1/4 cup roughly shredded parsley
Heat the oven to 350 F. Toss the cauliflower with half the oil, a quarter-teaspoon of salt and some black pepper. Spread on an oven tray and roast for 20 to 25 minutes, stirring once or twice, until nicely browned. Set aside to cool.
In a bowl whisk the remaining oil with the vinegar, mustard, honey and a quarter-teaspoon of salt. Add the cranraisins and leave to soak for at least 10 minutes. Just before serving, transfer the cauliflower to a bowl with all the other ingredients. Pour over the dressing, toss gently, adjust the seasoning to taste and serve.