Discovering the Delight of Autumnal Cauliflower and Grape Salad

Sometimes, the most unexpected pairings turn into the most delicious dishes. This autumnal cauliflower and grape salad is a perfect example — proof that what grows together goes well together. 🥦🍇

Cauliflower and grapes might sound unusual, but when the cauliflower is roasted until caramelized and then tossed with juicy grapes, crunchy nuts, and a tangy vinegar dressing, the combination really works. Inspired by Ottolenghi’s Cauliflower, Grape and Cheddar Salad from his book Plenty More, this is my allotment-to-table take on a seasonal salad that’s hearty enough to be a main or the star side dish on an autumn table.

Cooking with Homegrown Cauliflower

One of the joys of growing your own vegetables is discovering how they behave differently from supermarket produce. I quickly learned that cauliflower doesn’t keep long once picked. As soon as I noticed it starting to soften, I roasted it — and that became the perfect starting point for this salad.

If you’ve ever wondered what to do with roasted cauliflower beyond the usual soups and curries, pairing it with fruit is a game changer. Grapes add freshness and sweetness, while the nuts bring crunch and richness.

My Twist on Ottolenghi’s Recipe

Ottolenghi’s original salad from Plenty More features cauliflower, grapes, cheddar, hazelnuts, and sherry vinegar. Since I didn’t have all the ingredients to hand, I made a few substitutions:

• Swapped hazelnuts for walnuts (a nutty, earthy flavor that works beautifully).

• Used pomegranate vinegar instead of sherry vinegar, which gave the salad a fruity lift.

  
  

The result was every bit as vibrant, seasonal, and delicious — and a great reminder that recipes are a starting point, not a rulebook.

How to Serve This Salad

This cauliflower and grape salad is:

• A colorful addition to a harvest table.

• Great warm or at room temperature.

• Perfect alongside roast chicken or grilled fish.

• Easily made vegetarian or vegan depending on whether you include the cheese.

  
  

Autumnal Cauliflower and Grape Salad Recipe

Ingredients

• 1 medium cauliflower, cut into bite-sized florets

• 3 tablespoons olive oil

• Sea salt and freshly ground black pepper

• 150 grams red grapes, halved

• 80 grams walnuts, roughly chopped and lightly toasted

• 100 grams mature cheddar, cut into small cubes

• 2–3 tablespoons pomegranate vinegar (or another fruity vinegar)

• A small handful of flat-leaf parsley, roughly chopped

  
  

Method

1. Preheat the oven to 220°C (200°C fan). Toss the cauliflower florets with olive oil, salt, and pepper, and spread them out on a baking tray. Roast for about 25 minutes, until golden brown and slightly caramelized at the edges.

2. While the cauliflower is roasting, halve the grapes and toast the walnuts in a dry pan until fragrant. Set aside.

3. Once the cauliflower has cooled slightly, transfer it to a serving bowl. Add the grapes, cheddar, and walnuts. Drizzle with the pomegranate vinegar and toss gently. Taste and adjust with more salt, pepper, or vinegar if needed.

4. Scatter over the parsley just before serving. This salad is great warm or at room temperature.

   
   

Exploring Flavor Combinations

When I first tried this salad, I was amazed at how well the flavors blended. The sweetness of the grapes complements the earthy notes of the roasted cauliflower. It’s a delightful surprise that showcases the beauty of seasonal ingredients.

Seasonal Eating

Embracing seasonal eating can transform your cooking experience. It encourages creativity and experimentation in the kitchen. You might discover new flavor combinations that you never thought would work together.

A Personal Touch

This salad is not just about the ingredients; it's also about the memories attached to them. Each bite reminds me of the joy of harvesting fresh produce from my garden. It’s a celebration of the season and the flavors it brings.

Final Thoughts

Next time you see grapes in season, think beyond the fruit bowl. Pairing them with roasted cauliflower might surprise you — in the best way. This salad is a reminder that seasonal eating often means discovering flavor matches you’d never expect.

So, grab your ingredients and give this recipe a try. You might just find your new favorite dish!