Yotam Ottolenghi's Roasted Cauliflower Salad
by Tavolino
A vibrant and flavorful salad featuring roasted cauliflower, crunchy hazelnuts, and fresh herbs, tied together with a subtle Middle Eastern spiced dressing.
Ingredients
- Cauliflower 1 large
- Extra virgin olive oil 60 ml
- Salt 4 g
- Black pepper 2 g
- Celery stalk 1 stalk
- Hazelnuts 50 g
- Pomegranate 1/2
- Parsley leaves 1 cup
- Cinnamon powder 1/3 tsp
- Allspice 1/3 tsp
- Sherry vinegar 15 ml
- Maple syrup 8 ml
Preparation
- 1
Preheat the oven to 220°C.
- 2
Cut 1 large cauliflower into florets. Toss with 30 ml olive oil, 2 g salt, and 1 g pepper.
- 3
Spread on a tray and roast for 20 minutes. Turn the florets, then roast for 5 to 10 minutes more until golden brown.
- 4
Transfer the roasted cauliflower to a bowl and let it cool for 20 minutes.
- 5
Reduce the oven temperature to 160°C.
- 6
Spread 50 g hazelnuts on a tray and roast for 5 minutes until fragrant.
- 7
Let the hazelnuts cool slightly, then roughly chop them.
- 8
Add the chopped hazelnuts, 1 cup parsley leaves, and 1 sliced celery stalk to the bowl with the cauliflower.
- 9
Sprinkle with 1/3 tsp cinnamon, 1/3 tsp allspice, 2 g salt, and 1 g pepper.
- 10
Drizzle with 30 ml olive oil, 8 ml maple syrup, and 15 ml sherry vinegar.
- 11
Toss the salad gently with your hands or a spatula to combine.
- 12
Taste and add more salt or pepper if needed.
- 13
Transfer to a serving bowl and scatter 1/2 pomegranate seeds over the top. Serve at room temperature.