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Glorious Grains with Roasted Cauliflower and Grapes

Glorious Grains with Roasted Cauliflower and Grapes

Cauliflower is extremely versatile, it adds another texture to this salad and compliments the Glorious Grains!

By PeaSoup

  • Serves 2

  • 30 Minutes

  • 3 pans

  • Proficient

Suitable for vegans and vegetarians

Glorious Grains with Red Rice & Quinoa


  • 2 x 250g pouch of Merchant Gourmet Simply Cooked Glorious Grains
  • ½ large cucumber
  • 2 tbsp cider vinegar
  • 1 tbsp agave
  • ½ tsp salt
  • 20g dill
  • For the ‘roasted cauliflower’
  • 1 x small cauliflower
  • 1 heaped tsp zaa’tar (or dried thyme)
  • Handful of black grapes
  • For the ‘dressing’
  • 1 heaped tbsp sunflower butter (or tahini)
  • Juice ½ lemon
  • ½ tbsp pomegranate molasses
  • ½ tbsp agave
  • To garnish
  • Pomegranate seeds


1.Pre-heat the oven to 200 degrees celsius

2.Cut the cauliflower into small florets, toss in a little olive oil and sprinkle over the zaa’tar to coat. Season generously and roast for around 20 mins … in the last 5mins add the black grapes

3.Wash the cucumber and cut into ribbons using a vegetable peeler. Whisk the cider vinegar, agave and salt together and pour over the cucumber. Set aside for around 15-20 minutes to ‘pickle’ the cucumber

4.Place the Glorious Grains in a large bowl and add a tablespoon or so of the cucumber liquid. Give it a quick mix before adding the pickled cucumber to the bowl (drain slightly beforehand) along with the finely chopped dill. Using your hands gently toss the salad to combine

5.Whisk the dressing ingredients together until smooth, adding a tablespoon or so of water to loosen the sauce. Refrigerate until needed

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