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
Scale
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.
