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Cauliflower Salad with Pickled Grapes, Cheddar and Almonds - Print
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A smattering of scallions on top provides a bit more color amongst the cream-colored cauliflower and deep dark pickled grapes. #cauliflower #grapes #cheddar #almonds #vegetarian

Cauliflower Salad with Pickled Grapes, Cheddar and Almonds

This cauliflower salad with pickled grapes, cheddar and almonds is a delicious warm side dish that hits all the sweet, tangy, nutty, cheesy notes you're craving.
Course Lunch, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 410 kcal

Ingredients

Pickled Raisins and Grapes

  • 1/2 cup raisins
  • 3/4 cup white wine vinegar
  • 1 bay leaf
  • 1 1/2 tsps kosher salt
  • 2 cups halved green grapes

Roasted Cauliflower

  • 2 heads cauliflower
  • 2 T lemon juice
  • 3/4 cup crumbled sharp white cheddar cheese

Vinaigrette

  • 1 T white wine vinegar
  • 2 T lemon juice
  • 2 tsp Dijon mustard
  • 1/2 cup walnut or olive oil
  • 1 tsp crème fraîche, sour cream, or Greek yogurt

Assembly

  • 3/4 cup crumbled sharp white cheddar cheese
  • 1/2 cup toasted slivered almonds

Instructions

Pickled Grapes and Raisins

  1. In a medium saucepan, combine the raisins, vinegar, bay leaf and salt. Simmer for 5-10 minutes, or until the brine has reduced slightly.

  2. Place half of the grapes in a heatproof bowl. Add the hot brine and raisins. Cool completely to room temperature.

Roasted Cauliflower

  1. Cut 1 1/2 heads of cauliflower into small-ish florets. Toss the florets, oil and plenty of salt. Spread on two parchment-lined baking sheets. Roast at 425F for about 25 minutes, stirring once or twice, until the cauliflower is crispy-skinned and browned. Alternatively, you can pan-sear the cauliflower (this works well if you're running short on time).

  2. Add 2 T lemon juice to the cauliflower on the baking sheets and half of the cheese, distributing among both pans. Bake for 5 to 7 more minutes, until cheese has melted.
  3. Remove cauliflower from the oven and immediately stir it with the cheese so that the florets are coated and almost no cheese streaks remain on the parchment (don't allow the cheese to congeal!).

Vinaigrette

  1. Mix 2 T lemon juice with 1 T vinegar. Whisk in mustard. While whisking constantly, slowly pour in the oil. When your mixture is creamy and emulsified, whisk in the crème fraîche. Season with salt.

Assembly

  1. To a large serving bowl, add the remaining grapes and cheese. Shave the remaining cauliflower on a mandoline into the bowl. Add the roasted cauliflower. Strain the pickled raisins and grapes (you can reserve the liquid to make salad dressing in the future!) and add them to the bowl. Add the almonds and mix it all together. Dress the salad with the vinaigrette, going slowly as to not overdress. Serve warm.

Recipe Notes

Adapted slightly from Sarah Jampel via Food52.