Roasted Cauliflower & Grape Salad
Dec 16, 2024Ingredients:
- 1 medium-large cauliflower, cut into florets
- 1 cup red grapes, halved
- 1 large handful hazelnuts
- 2 tablespoons raisins, soaked and drained
- 1 large bunch fresh parsley, roughly chopped
Dressing:
- 1-2 shallots or ½ small red onion, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon almond butter
- Splash of cold water
- Salt and pepper to taste
Instructions:
- Preheat oven to 200°C (400°F)
- Roast cauliflower florets until golden with a slight crunch, being careful not to overcook
- Toast hazelnuts for 2-3 minutes until golden, then roughly chop
- Make the dressing: combine all dressing ingredients in a bowl and emulsify well
- Combine roasted cauliflower, halved grapes, chopped hazelnuts, soaked raisins, and chopped parsley in a large bowl
- Toss everything with the dressing
- Serve warm or room temperature
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