Name: Roasted Grape and Cauliflower Salad with Chermoula
Total time: PLACEHOLDER
Ingredients: 1 head cauliflower (2 pounds), core chopped coarse, florets cut into 1-inch pieces (6 cups); 1 cup seedless red grapes; ½ small red onion , sliced thin; 2 tablespoons extra-virgin olive oil; ½ teaspoon table salt; ¼ teaspoon pepper; 2 tablespoons fresh cilantro or parsley leaves; 2 tablespoons walnuts or sliced almonds , toasted and chopped coarse; 1 cup fresh cilantro or parsley leaves; 5 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 4 garlic cloves , minced; ½ teaspoon ground cumin; ½ teaspoon paprika; ¼ teaspoon table salt; ⅛ teaspoon cayenne pepper

Why This Recipe Works

We started by roasting florets from one head of cauliflower until they were caramelized. Instead of discarding the core, we blitzed it in the food processor and added it to the salad for a contrasting rice–like texture. In the empty food processor we made a quick chermoula, a North African sauce made with hefty amounts of cilantro, lemon, and garlic. While chermoula is traditionally used as a marinade for meat and fish, we liked it as a dressing to brighten the cauliflower. To balance the chermoula, we added sliced red onion and whole red grapes to the same baking sheet as the cauliflower to roast together. The grapes and onion caramelized and sweetened while roasting, creating complex flavor. Fresh cilantro leaves and crunchy walnuts were the finishing touch.

Instructions

for the salad

Adjust oven rack to lowest position and heat oven to 475 degrees. Toss cauliflower florets, grapes, onion, oil, salt, and pepper together in bowl. Transfer to rimmed baking sheet and roast until vegetables are tender, florets are deep golden, and onion slices are charred at edges, 12 to 15 minutes, stirring halfway through roasting. Let cool slightly, about 15 minutes.

Meanwhile, pulse cauliflower core in food processor until finely ground into ⅛-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed; transfer to large bowl.

for the chermoula

Process all ingredients in now-empty processor until smooth, about 1 minute, scraping down sides of bowl as needed. (Chermoula can be refrigerated for up to 2 days.) Transfer to bowl with cauliflower core.

Add roasted cauliflower mixture to chermoula mixture in bowl and toss to combine. Season with salt and pepper to taste. Sprinkle with cilantro and walnuts. Serve.