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For the Salad: Adjust oven rack to lowest position, place an empty rimmed baking sheet on rack, and heat oven to 475°F. Toss cauliflower florets, grapes, onion, oil, salt, and pepper together in a bowl. Using oven mitts, remove heated rimmed baking sheet and transfer vegetable mixture to sheet in an even layer. Roast until vegetables are tender, florets are deep golden, and onion slices are charred at the edges, 12 to 15 minutes, stirring halfway through. Let cool slightly, about 15 minutes.
Meanwhile, pulse cauliflower core in food processor until finely ground into ⅛-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed; set aside.
For the Dressing: In a large bowl, whisk vinegar, thyme, honey, and Dijon to combine. Slowly pour in while whisking the oil until emulsified. Season to taste with salt and pepper. Add roasted vegetables, chopped raw cauliflower, and 2 tablespoons parsley leaves, and toss to combine well. Sprinkle with nuts and remaining fresh parsley leaves. Serve.