1 cauliflower of about 1kg (2 1/4 lb), trimmed
210 g (7 0z) seedless black (Concord) grapes, washed
4 tbsp extra-virgin olive oil
1 tsp sweet paprika
60 g (2 oz) chopped walnuts
salt
210 g (7 0z) seedless black (Concord) grapes, washed
4 tbsp extra-virgin olive oil
1 tsp sweet paprika
60 g (2 oz) chopped walnuts
salt
method
1. Bring a large saucepan of salted water to the boil.
2. Lower the cauliflower into the pan, keeping the top of the florets barely covered. Cook for about 10 minutes, drain and let cool.
3. Divide into florets and arrange on a serving dish.
4. Scatter the grapes over the cauliflower.
5. Pour the oil over the cauliflower and grapes and sprinkle with the paprika and chopped walnuts.
6. Serve at room temperature.
2. Lower the cauliflower into the pan, keeping the top of the florets barely covered. Cook for about 10 minutes, drain and let cool.
3. Divide into florets and arrange on a serving dish.
4. Scatter the grapes over the cauliflower.
5. Pour the oil over the cauliflower and grapes and sprinkle with the paprika and chopped walnuts.
6. Serve at room temperature.
serving amount
serves 6
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