When creating recipes, I keep in mind a few key points for what my dishes should be: flavorful, healthful, new, accessible. I don’t always hit all of these points – sometimes it’s easier to make a meal that feels very unique and fresh, but doesn’t score high on the accessibility scale, or often a dish won’t feel very new if it contains common ingredients and is simple in preparation.
But from time to time, I manage to come up with a recipe that can be described by all those adjectives, and this Warm Cauliflower, Grape and Black Rice Salad is one of them.
With the exception of Concord and Muscadine grapes, which have a relatively short season in the late summer and early fall, I rarely use table grapes in my cooking due to their overwhelming sweetness. This salad is the best home for very sweet grapes – they will provide a delicious contrast to the subtle spiciness of the dressing, the earthy roasted cauliflower and textural black rice. I’ve probably made this dish five times in the past two weeks, yet it disappears so quickly that I can never catch a good portion for myself.
Besides the very tasty combination of flavors and textures, this salad is strikingly beautiful and could make an excellent addition to your holiday table. To make it even more festive, sprinkle with some fresh pomegranate seeds.
Lastly, thank you for all of your expressed interest in the Abruzzo retreats.
Warm Salad of Roasted Cauliflower, Grapes and Black Rice
for the salad
1 cup black forbidden rice (I use this brand)
sea salt
1 cauliflower head – cut into florets
2 tablespoons olive oil
1 garlic clove – minced
1 teaspoon cumin – preferably freshly ground
2 cups seedless grapes – cut into quarters (optionally, use a variety of grapes)
1 small chili pepper – seeded and minced (optional)
bunch cilantro leaves
for the dressing
1 tablespoon sesame tahini
1 tablespoon unpasteurized miso paste
4 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1 teaspoon sriracha
to make the dressing
Mix together tahini and miso paste in a small bowl. Add the rest of the ingredients and stir into a smooth dressing.
to cook rice
Bring 1 cup of black rice, 1 3/4 cup of water and salt to a boil in a medium sauce pan. Reduce heat to simmer, cover and cook for 30 minutes.
to roast cauliflower
Preheat oven to 400 F. Drizzle cauliflower florets with olive oil, sprinkle with garlic and cumin and mix to coat using your hands. Arrange in a single layer on a baking tray. Roast for 20 minutes or until soft, rotating the tray half way through and turning florets if you wish.
to make the salad
Combine rice, cauliflower, grapes, chili and cilantro leaves in a large mixing bowl. Pour the dressing over and toss to coat. Serve immediately, so that the cauliflower and rice are still warm.
It tastes great cold as well and keeps well covered and refrigerated for at least 3 days.
Katrina @ Warm Vanilla Sugar says
What a fabulous dish! Loving the grapes in there!
Anya says
Thank you Katrina!
Lindsey | Mabel & the Wooden SPoon says
This dish is absolutely, utterly, heartbreakingly beautiful. I really can’t wait to make this :-)
Anya says
Thanks so much Lindsey :)
Amy @ Parsley In My Teeth says
I can feel this gorgeous dish warming my insides right now. Beautiful!
Anya says
Thank you Amy!
thefolia says
What a great way to incorporate black rice…I can’t wait to try this in my nest. Happy Nesting.
Anya says
Thank you!
Alexandra says
I love that you added grapes to this. Such an unexpected ingredient. Yum!
Anya says
Thank you Alexandra, the grapes really make the dish!
Ana @ The Awesome Green says
I recently discovered the versatile taste of roasted cauliflower and I can’t get enough of it too. Such a good idea to pair it with grapes!
Anya says
Thank you Ana, I can never get enough of roasted cauliflower.
Kitty says
I just made this – substituting pomegranate for the grapes since that is what I had on hand, and it was/is FANTASTIC. Serves 2 at most! Thank you for this terrific recipe.
Anya says
Kitty, I’m so glad that you liked the salad! Yes, pomegranate is a wonderful substitution.
Anya says
I’m so glad you enjoyed it, Kitty! Pomegranate works so well here.
Karuna says
Hi Anya did you use red or yellow miso?
Anya says
Hi Karuna, I usually use yellow or white miso, but I think that any miso will work in this recipe just fine.
kristie {birch and wild} says
This looks like a beautiful combination of flavors and textures. I have never used grapes in a salad before, so I am excited to try that. It looks lovely.
Anya says
Thank you Kristie!
Geminiinn says
i love very salad its so amazing thanks for upload this.
Anya says
Thank you :)
skip tee says
Delicious and unique. Just what I needed to change up the usual dinner menu. Thanks!
Aysegul says
Made this salad last night and it was incredible!
hannah-phoebe says
This look gorgeous! Totally making it soon (and that blood orange mousse ;) ) was wondering whether you use a raw tahini here? and what colour of miso?
xxxx