Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad

Photo by Jonathan Lovekin from the cookbook, Jerusalem.
 

By Yotam Ottolenghi and Sami Tamimi

Cauliflower, raw or lightly cooked, is a useful salad ingredient, above all in winter when there isn't a great variety of fresh vegetables available. It soaks up flavours particularly effectively and benefits from anything sweet and sharp.

Serves 2-4.

1 head of cauliflower, broken into small florets (660g in total)
5 tbsp olive oil
1 large stick of celery, cut on an angle into 0.5cm slices (70g in total)
30g hazelnuts, with skins
10g small flat-leaf parsley leaves, picked
50g pomegranate seeds (from about 1/2 a medium pomegranate)
1/3 tsp ground cinnamon
1/3 tsp ground allspice
1 tbsp sherry vinegar
1 1/2 tsp maple syrup
salt and black pepper
 
Preheat the oven to 425 F.

Roast the cauliflower by placing it on a parchment lined backing sheet, drizzle with 1-3 tablespoons of olive oil and toss it together with some salt and pepper.

Roast in the oven for 25-35 minutes until parts of it are turning golden brown. Transfer to a large mixing bowl and set aside to cool down.

Decrease the oven temperature to 325 F. Spread the hazelnuts on a baking sheet lined with parchment paper (I used the same one as the cauliflower, just switched the paper) and roast for 17 minutes (although depending on your oven, I suggest watching these closely, mine were burnt at 17 minutes, and I took my second try out around 10 minutes).

In a small bowl, whisk together 2 tablespoons olive oil, sherry vinegar, maple syrup, cinnamon and allspice. Set aside.

Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the pomegranate seeds, celery, parsley, and the dressing. Stir, taste, and season with salt and pepper accordingly.

Serve at room temperature.

Leave a comment

Please note: comments must be approved before they are published.

Continue shopping
Your Order

You have no items in your cart