Cauliflower Salad with Pickled Grapes Cheddar Cheese Almonds

Ingredients

• For the pickled raisins and grapes
• 2 cups (generous) halved green grapes (from about 1 pound of grapes), divided
• 1/2 cup golden raisins
• 3/4 cup plus 1 tablespoon white wine vinegar, divided
• 1/4 cup honey
• 1 bay leaf
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon crushed red pepper flakes
• For the salad and the dressing
• 2 heads cauliflower, divided
• 3 to 4 tablespoons olive oil
• Salt and black pepper, for seasoning
• 5 tablespoons lemon juice, divided
• 1 1/2 cups (generous) crumbled sharp white cheddar cheese, divided
• 2 teaspoons mustard (I used a mix: half grainy, half Dijon)
• 1/2 cup walnut oil (or substitute with olive oil)
• 1 teaspoon (heaping) crème fraîche, sour cream, or Greek yogurt
• 1/2 cup coarsely chopped smoked almonds (or toasted slivered almonds)

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