Cauliflower, grape and cheddar salad from Plenty More (page 178) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.166 in the US edition.

  • Schooffiecooks on March 27, 2026

    No grapes but pomegranate seeds.

  • Hiker010 on January 10, 2026

    Made Jan 2019 -- OK, not as good as other cauliflower salad

  • TinyCitiKitchen on January 08, 2026

    To be honest, this recipe sounded like nothing much. I wouldn’t have tried this except I was desperate for a salad type starter in February, and I read the Eleven Madison Park reference. All I can do is apologize for not taking it seriously before. This is a lovely starter, fresh and light, the grapes offsetting the crunch of roasted cauli and toasted hazelnut; the dressing, never overwhelming, beautifully bonding the sweet and savory. This is now joining my list of dependable favourites, to be frequently repeated

  • Cochise on June 27, 2025

    Fantastic easy salad. Always a crowd pleaser.

  • TinyCitiKitchen on February 11, 2024

    To be honest, this recipe sounded like nothing much. I wouldn’t have tried this except I was desperate for a salad type starter in February, and I read the Eleven Madison Park reference. All I can do is apologize for not taking it seriously before. This is a lovely starter, fresh and light, the grapes offsetting the crunch of roasted cauli and toasted hazelnut; the dressing, never overwhelming, beautifully bonding the sweet and savory. This is now joining my list of dependable favourites, to be frequently repeated

  • Ganga108 on March 02, 2022

    A lazy Sunday Llunch with my Father included this great Wintery salad with roasted cauliflower. Easy to make, this Ottolenghi salad can be partly prepared earlier, to mix and serve at the table.

  • ksg518 on November 01, 2021

    I've made this many times and it's always wonderful. Unlike others, I love a strong cheddar in this salad.

  • dc151 on May 08, 2021

    I agree with another commenter that a milder cheese would go better- my sharp cheddar was too strong a flavor. Otherwise it was a nice, interesting mix

  • KarinaFrancis on February 04, 2021

    I’ve been curious about this recipe for a while and grape season coupled with super cheap cauliflower, now was the time. We really liked it, grapes and cheese are a classic but it took Ottolenghi to think of adding it to roasted cauliflower. Delicious!

  • jenburkholder on November 01, 2020

    Very nice salad. Even keeps well as long as you don’t mind the hazelnuts getting soggy (I don’t). Maybe nothing earth-shattering, but lovely for fall and quite easy to throw together for an Ottolenghi dish. I will say, though - I felt like it needed more dressing. 2 tbsp of vinegar for 2 pounds of cauliflower was inadequate to my tastes.

  • shoffmann on January 20, 2019

    We enjoyed this. Good combination of flavors and textures, and not too complicated to pull together. I would definitely make this again.

  • Jane on July 10, 2018

    I didn't love this. It was OK but somehow the combination of flavors didn't really work for me. I only had green grapes and my cheese was a fairly strong Neal's Yard cheddar but I don't think even with those changes this would be worth a repeat for me.

  • westminstr on October 31, 2016

    As others have said, a very nice salad and perfect for fall. My cheddar was rather strong (I used an aged English cheddar) and I actually think I would have preferred something a bit milder. But overall great salad.

  • TrishaCP on May 29, 2015

    I am not a huge cauliflower fan, but this was absolutely wonderful. I served it for a barbecue, and like Breadcrumbs, everyone wanted the recipe- the consensus favorite of my guests were the bits of toasted hazelnuts and the cheddar cheese (I used a sharp white). I made a double batch and had some leftover, but while still tasty, the dressing gets really strong overnight. It made eating the salad a second day almost like eating a pickle. ETA: July 26, 2015- I have made this for a few potlucks at this point, and everyone wants the recipe.

  • Breadcrumbs on May 12, 2015

    p. 178 - Even the word delicious somehow seems inadequate to describe this unique and flavour-packed salad. I think the fact that the combination of ingredients is so unusual really adds to the overall appeal of this dish, it creates a totally new taste-sensation in your mouth. The toasty crunchiness of the roasted hazelnuts, the fresh, juicy flavour bursts from the grapes, the sweetness of the honey and the tang of the Dijon and vinegar, somehow this all comes together to produce something truly sensational. This is a salad I’ll be serving when I entertain for years to come. Everyone raved about it and wanted the recipe. Thanks to those who wholeheartedly endorsed this on the “Cookbooks” thread, you were absolutely right!! Photos here: http://chowhound.chow.com/topics/1012789?commentId=9556919#9556919

  • Melanie on October 12, 2014

    Great mix of flavours and textures. I enjoyed this more than I had expected and loved that each mouthful had a different "pop" of flavour.

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