Roasting whole cauliflower in the oven releases the most incredible natural nutty flavours. The hazlenuts complement this while the pickled grapes offer a lovely tartness to balance the sweetness of the fruit.
- 1 cauliflower
- Olive oil, for drizzling
- Salt, to taste
- 2 French shallots, peeled and finely sliced
- ¼ bunch parsley, leaves picked
- 150 g hazelnuts, roasted, peeled and coarsely chopped
- Sumac, to garnish
- 20 seedless red grapes
- 200 ml red wine vinegar
- 100 ml olive oil
- 100 ml red wine vinegar
- 2 tbsp honey
- 2 tbsp Dijon mustard
- salt and pepper, to taste
- 200 ml vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Okay, I’m guessing not all of you have a wood oven. In that case, we will take care of the cauliflower in your oven. Preheat the oven to 230˚C.
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 45 minutes. The top will colour and give the cauliflower the most amazing nutty flavour. Once cooked, leave the cauliflower to cool, then break it down into small florets.
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.
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.
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.