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Ingredients

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

Method

  • 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.

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