Roasted Cauliflower & Grape Salad with Honey-Dijon Vinaigrette

When I first came across Ina Garten’s roasted sausage and grape recipe, I was skeptical. But one bite was all it took: the grapes turned jammy and caramelized, releasing this tangy-sweet, almost wine-like burst of flavor. It was so unexpected and quickly became a favorite dish. And they turned out to be the perfect burst of sweetness for my Roasted Cauliflower & Grape Salad with Honey-Dijon Vinaigrette! They perfectly balanced the cumin-rosemary-paprika-spiced cauliflower. Peppery arugula keeps things bright, creamy goat cheese adds richness, and a handful of Marcona almonds (or pistachios) brings the perfect crunch. A honey-Dijon vinaigrette, rounded out with the juices from the roasted grapes, ties everything together. This was also the second recipe tested by some of you (thank you again) and it’s been fascinating to see how the recipes work (and don’t) in different kitchens. For example, the plentiful juice that pooled under my grapes each time I roasted was non-existent for about…