Cut a head of cauliflower into bite-sized florets, coat with oil, salt & pepper, and roast in the oven at 220 C for approximately 20 minutes, turning them over halfway through. Prepare a sauce with oil, vinegar, Dijon mustard and honey and let a small handful of dry raisins soak in the mixture while the cauliflowers are roasting and cooling down. Cut two handfuls of fresh grapes in half and take out the seed. To serve, mix all the ingredients at room temperature and add toasted, chopped hazelnuts and some cheese crumbs (I used pecorino but something creamier like cheddar may have mixed better).
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