Winter salad that can be served with quinoa or brown basmati rice. You will need:
1 large head cauliflower, broken into florets
90ml olive oil
Salt and black pepper
2 tbsp red grape vinegar
1 tsp Dijon mustard
½ tsp honey40g toasted pumpkin seeds
100g seedless red grapes, halved
80g grated cheddar
30g sesame seeds
Heat the oven to 200C/gas mark 6. Toss the cauliflower with half the oil, salt and some black pepper. Spread on an oven tray and roast for 25 minutes, stirring once or twice, until nicely browned. Set aside when it is done. In a bowl whisk the remaining oil with the vinegar, mustard, honey and a pinch of salt. Just before serving, transfer the cauliflower to a bowl and add the pumpkin and sesame seeds and the grapes. Pour over the dressing, toss gently, adjust the seasoning to taste and serve. If it is snowing outside like it is here today, it will taste somehow a bit better. I can't explain why, but trust me on this. It will.
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