- 1 pound cauliflower, cut into bite-size florets
- 2 tablespoons canola oil
- 1½ tablespoons extra-virgin olive oil
- ½ tablespoon red wine vinegar
- ½ tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon honey
- ¼ cup walnuts
- ⅓ cup seedless red grapes, halved
- 1½ ounces aged cheddar, crumbled
- ⅔ cup flat-leaf parsley leaves, coarsely chopped
- salt and pepper
The raw cauliflower must be completely dry before being tossed in oil and roasting—if it’s still wet from rinsing, the florets will steam before they roast and the finished product will be soggy.
To crumble cheddar, use your hands to break it into small bits. I really like using an English cheddar that’s been aged 20 months. It crumbles easily and has a creamy, sharp flavor.
The recipe makes 4 servings, but you can easily double it.
Preheat oven to 425°F.
Toss the cauliflower with 2 tablespoons of canola oil, ½ teaspoon salt and a few dashes of pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring twice, until golden brown. Remove from oven and let cool.
While cauliflower is roasting, toast the walnuts in the oven at the same time: Spread nuts in an even layer on a baking sheet and place in the oven for 5 to 8 minutes. Set aside to cool and then chop coarsely.
For the dressing, whisk together the oil, vinegars, mustard, honey, and ⅛ teaspoon salt.
Shortly before serving, put the cauliflower, nuts, grapes, cheddar and parsley together in a large bowl. Add dressing and gently toss to coat. Serve immediately.