Roasted Cauliflower Salad with Hazelnuts & Pickled Grapes - Three Blue Ducks

Ingredients

• 1 head of cauliflower, outer leaves removed
• Olive oil
• Salt flakes and freshly ground black pepper
• 2 French shallots, finely sliced
• ¼ bunch of flat-leaf parsley, leaves picked
• 70g roasted hazelnuts, skins removed, roughly chopped
• Sumac, to serve
• 20 seedless red grapes
• 200ml red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 2 ½ tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 ½ tablespoons extra-virgin olive oil