Roasted cauliflower and grape salad with buttermilk dressing

  • serves 4
  • Easy

Inspired by a dish from the Grain Store in London our version combines cauliflower seasoned with caraway seeds and cumin with fresh grapes and hazelnuts.



  • cauliflower 2, broken into chunky florets
  • olive oil
  • caraway seeds 2 tsp
  • cumin seeds 2 tsp
  • red grapes 200g
  • parsley a small bunch, leaves picked
  • mint a small bunch, leaves picked
  • hazelnuts 150g, toasted
  • lemon 1, juiced
  • buttermilk 75ml
  • tahini 1½ tbsp


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Put the cauliflower on a parchment-lined baking tray with 2 tbsp of oil, the spices and plenty of seasoning and toss together.

    Roast for 20 minutes. Toss the grapes with another tbsp of oil, add to the cauliflower and carry on roasting for 5-10 minutes more until the cauliflower begins to brown at the edges and grapes start to soften.

  • Step 2

    Chop the herbs and the nuts so they’re still chunky. Whisk 1 tbsp oil with the lemon juice, buttermilk and tahini and season.

    Hold back a few of the herbs and scatter the rest with the nuts, cauliflower and grapes on a big platter. Drizzle over some of the dressing, and top with the rest of the herbs.

Nutritional Information

  • Kcals 518
  • Carbs 19.5g
  • Protein 17.7g
  • Fat 42.1g
  • Salt 0.1g
  • Fibre 8.2g