Place cauliflower on a baking sheet. Drizzle with canola oil, season with salt and pepper, and toss to coat. Bake for 10 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until cauliflower is caramelized and fork tender.
In a small bowl, combine the olive oil, fig balsamic vinegar, Dijon mustard and honey. Season with salt and pepper to taste. Add raisins and let stand until they are soft, at least 10 minutes.
In a large bowl, combine the roasted cauliflower, grapes, cheddar cheese, parsley and pecans. Drizzle dressing with raisins over mixture and toss to combine. Season with salt and pepper to taste.
Notes
To toast raw pecans, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then chop.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-cauliflower-salad/