If you love vibrant, fresh salads bursting with flavor and texture, you are going to adore Yotam Ottolenghi’s Cauliflower Salad Recipe. This dish is a beautiful medley of roasted cauliflower, crunchy hazelnuts, bright pomegranate seeds, and fragrant spices that come together for a truly unforgettable salad experience. It’s both simple and show-stopping, perfect for bringing a little effortless elegance to weeknight dinners or festive gatherings. The freshness of parsley mixed with warm cinnamon and allspice makes every bite a delightful dance of flavors that’s as healthy as it is delicious.
Ingredients You’ll Need
The magic of Yotam Ottolenghi’s Cauliflower Salad Recipe comes from its straightforward ingredient list. Each component plays a vital role in building layers of texture and taste — from the crispy, toasty hazelnuts to the sweet tart pop of pomegranate seeds. Here’s what you’ll need to create this gorgeous salad in your kitchen:
- 1 large cauliflower or 2 small: The star of the dish, offering a tender yet firm base when roasted to perfection.
- 2 tbsp extra virgin olive oil: Used for roasting, it adds a rich, fruity depth to the cauliflower.
- 1/2 tsp each salt and pepper: Simple seasoning that enhances all the natural flavors.
- 1 celery stalk (cut into 0.5cm slices on the diagonal): Adds a crisp, refreshing crunch to contrast the softness of the cauliflower.
- 1/3 cup hazelnuts (raw, skin on): Toasted for a nutty flavor and crunchy texture that makes every bite exciting.
- 1/2 pomegranate (seeds only, about 1/3 cup): Their jewel-like seeds bring a burst of color and a sweet-tart bite.
- 1 cup parsley leaves (lightly packed): Freshness and a herbal brightness that lift the entire salad.
- 2 tbsp extra virgin olive oil: For the dressing, tying the flavors together with silky richness.
- 1/3 tsp cinnamon powder: Adds a warm, subtle sweetness that makes this salad uniquely comforting.
- 1/3 tsp allspice: A fragrant spice that complements the cinnamon perfectly and adds depth.
- 1 tbsp sherry vinegar: Provides a tangy brightness balancing the warm spices and rich olive oil.
- 1 1/2 tsp maple syrup (or honey or golden syrup): Adds gentle sweetness to the dressing for harmony and balance.
- 1/4 tsp each salt and pepper: To season the dressing exactly right.
How to Make Yotam Ottolenghi’s Cauliflower Salad Recipe
Step 1: Roast the Cauliflower
Begin by preheating your oven to a high temperature to achieve that perfect caramelization on the cauliflower. Break your cauliflower into bite-sized florets and toss them with 2 tablespoons of extra virgin olive oil, then sprinkle with salt and pepper. Spread them evenly on a baking tray and roast for about 25 to 30 minutes until they are golden and tender yet with a slight, satisfying bite. This step is key to developing the base flavor that makes this salad so crave-worthy.
Step 2: Prepare the Nuts and Vegetables
While the cauliflower roasts, toast the hazelnuts in a dry pan over medium heat until aromatic and lightly browned — this really brings out their natural oils and crunch. Then slice the celery on the diagonal, as the angles add a nice visual interest and delicate texture. You’ll also want to pick through the pomegranate to remove just the seeds, offering little bursts of sweetness and color throughout the salad.
Step 3: Make the Dressing and Toss
In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, cinnamon, allspice, sherry vinegar, maple syrup, and salt and pepper to taste. The dreamy combination of spices and sweet acidity will brighten every ingredient it touches. Once your cauliflower is roasted and slightly cooled, combine it with the celery slices, parsley leaves, toasted hazelnuts, and pomegranate seeds in a large bowl. Pour over the dressing and toss gently but thoroughly so every bite is coated in that vibrant flavor.
How to Serve Yotam Ottolenghi’s Cauliflower Salad Recipe
Garnishes
A sprinkle of extra toasted hazelnuts or an additional handful of pomegranate seeds on top just before serving adds an irresistible crunch and a jewel-like shimmer. Fresh parsley leaves tossed as a final touch brings a pop of green and fresh aroma that wakes the senses.
Side Dishes
This salad shines as a bright side to grilled meats like chicken or lamb, or alongside rich vegetarian mains such as roasted eggplant or chickpea stews. Its fresh yet warming qualities balance hearty and smoky dishes wonderfully.
Creative Ways to Present
For a festive twist, serve Yotam Ottolenghi’s Cauliflower Salad Recipe in individual small bowls garnished with edible flowers or on a large platter layered with whole roasted cauliflower heads to impress guests. You can also stuff pita pockets with this salad for a vibrant, healthy lunch option that’s bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad fresh by placing it in an airtight container in the refrigerator. It’s best enjoyed within 2 days, as the pomegranate seeds and parsley will lose some of their freshness over time. Stir gently before serving to redistribute the dressing.
Freezing
This salad is not ideal for freezing because the raw ingredients like celery, pomegranate, and parsley lose their texture when thawed. The cauliflower might become mushy, so it’s better enjoyed fresh or refrigerated short term.
Reheating
If you prefer to serve the roasted cauliflower warm, gently reheat just the cauliflower florets in a hot oven for a few minutes before assembling the salad with fresh ingredients and dressing. Avoid microwaving the full salad, as it can make the delicate elements limp.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! Walnuts or almonds work beautifully, each bringing their own unique crunch and flavor, but hazelnuts are the classic choice in this salad for their rich, toasted aroma.
Is this salad vegan-friendly?
Yes, it’s naturally vegan if you choose maple syrup or golden syrup instead of honey for the dressing, making it perfect for plant-based diets.
How spicy is Yotam Ottolenghi’s Cauliflower Salad Recipe?
This salad isn’t spicy from heat but has warming spices like cinnamon and allspice that add a comforting depth without any actual heat, making it accessible to all palates.
Can I prepare this salad in advance for a party?
You can prepare most components ahead, like roasting the cauliflower and toasting nuts, but it’s best to toss everything together and dress the salad just before serving to keep the textures crisp and fresh.
What is the best way to remove pomegranate seeds quickly?
The easiest method is to cut the pomegranate in half and tap the back firmly with a wooden spoon over a bowl to release the seeds. This helps separate them cleanly without much hassle.
Final Thoughts
Yotam Ottolenghi’s Cauliflower Salad Recipe is truly a celebration of simple ingredients elevated into something spectacular. Its layers of flavor and texture make it a go-to dish for when you want to impress without stress. Whether for a quiet weekday dinner or as part of a festive feast, this salad promises to delight your senses and keep you coming back for more. I can’t wait for you to try it and discover why this recipe has become a beloved favorite.
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Yotam Ottolenghi’s Cauliflower Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 to 6 servings as a side dish
- Category: Salad
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A vibrant and flavorful cauliflower salad by Yotam Ottolenghi, featuring roasted cauliflower florets tossed with crunchy celery and hazelnuts, juicy pomegranate seeds, fresh parsley, and a warm, spiced dressing made from olive oil, cinnamon, allspice, sherry vinegar, and maple syrup. Perfect as a side dish to brighten up any meal.
Ingredients
Vegetables and Nuts
- 1 large cauliflower or 2 small cauliflower heads
- 1 celery stalk, cut into 0.5cm (0.3″) diagonal slices
- 1/3 cup raw hazelnuts with skin on
- 1/2 pomegranate, seeds only (~1/3 cup)
- 1 cup parsley leaves, lightly packed
Dressing
- 2 tbsp extra virgin olive oil
- 1/3 tsp cinnamon powder
- 1/3 tsp allspice
- 1 tbsp sherry vinegar
- 1 1/2 tsp maple syrup (or honey or golden syrup)
- 1/4 tsp salt
- 1/4 tsp black pepper
Roasting
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the cauliflower: Preheat your oven to 200°C (400°F). Cut the cauliflower into small florets. Spread the florets onto a baking tray and drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.
- Roast the cauliflower: Roast in the preheated oven for about 25-30 minutes until the cauliflower is golden and tender, stirring halfway through to ensure even cooking.
- Toast the hazelnuts: While the cauliflower roasts, place the hazelnuts in a dry skillet over medium heat. Toast them until fragrant and lightly browned, about 3-5 minutes, shaking the pan occasionally. Set aside to cool.
- Prepare the dressing: In a small bowl, whisk together 2 tablespoons extra virgin olive oil, cinnamon powder, allspice, sherry vinegar, maple syrup, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Assemble the salad: In a large bowl, combine the roasted cauliflower, sliced celery, toasted hazelnuts, pomegranate seeds, and parsley leaves. Pour the dressing over the salad and gently toss to combine all the flavors evenly.
- Serve: The salad can be served warm or at room temperature, making it a delightful side dish for a variety of meals.
Notes
- You can substitute maple syrup in the dressing with honey or golden syrup for a different sweetness profile.
- The warm spices cinnamon and allspice add depth to the dressing, balancing the tartness of the pomegranate and the richness of the roasted cauliflower.
- To easily remove hazelnut skins after toasting, place the nuts in a clean kitchen towel and rub vigorously.
- If desired, the salad can be made a few hours ahead and kept refrigerated; bring back to room temperature before serving.
