Deliciously Nutty Cauliflower Salad
Yotam Ottolenghi’s Cauliflower Salad
Yotam Ottolenghi’s Cauliflower Salad is a fresh and vibrant dish that combines roasted cauliflower with nuts, herbs, and pomegranate seeds. It’s a unique recipe that showcases the natural flavors of cauliflower while adding a delightful crunch and sweetness. This salad is perfect for any gathering or a light meal at home.
Why Make This Recipe
This recipe is an excellent choice for anyone looking to add more vegetables to their diet in a tasty way. It’s not only healthy but also visually appealing with a mix of colors and textures. The magic here lies in the roasting process that brings out the cauliflower’s nuttiness and the way it marries with the spices, making every bite flavorful. Plus, it’s easy to prepare and can be served warm or at room temperature, making it a versatile addition to any meal.
How to Make Yotam Ottolenghi’s Cauliflower Salad
Making Yotam Ottolenghi’s Cauliflower Salad is straightforward, following some easy steps that will lead to a delicious dish.
Ingredients:
- 1 large cauliflower or 2 small
- 2 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
- 1 celery stalk, cut into 0.5cm / 0.3" slices on the diagonal
- 1/3 cup hazelnuts, raw, skin on
- 1/2 pomegranate, seeds only (~1/3 cup)
- 1 cup parsley leaves, lightly packed
- 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 each salt and pepper
Directions:
Roast Cauliflower:
- Preheat the oven to 220°C/425°F (200°C fan).
- Toss the cauliflower with oil, salt, and pepper. Spread it on a tray and roast for 20 minutes. After 20 minutes, turn the cauliflower and roast for another 5 to 10 minutes until the edges are golden brown. Avoid overcooking to keep it from getting sad and soggy!
- Transfer roasted cauliflower to a bowl and let it cool for 20 minutes.
Toast Hazelnuts:
- Lower the oven temperature to 160°C/320°F (140°C fan). Spread the hazelnuts on a baking tray and roast for 5 minutes, until they smell amazing.
- Cool slightly, then roughly chop the hazelnuts (most of the skin will fall off naturally).
Salad:
- In the bowl with the cauliflower, add chopped hazelnuts, parsley, and celery. Sprinkle over cinnamon, allspice, salt, and pepper. Drizzle with olive oil, maple syrup, and vinegar. Toss gently with your hands or a rubber spatula.
- Taste the salad and adjust salt or pepper if needed. Transfer to a serving bowl and scatter pomegranate seeds on top. Serve at room temperature.
How to Serve Yotam Ottolenghi’s Cauliflower Salad
This salad can be served as a side dish at dinner or as a main dish for lunch. It pairs beautifully with grilled meats or can stand alone for a satisfying vegetarian option.
How to Store Yotam Ottolenghi’s Cauliflower Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It will stay fresh for about 3 days. Keep in mind that the texture may change slightly, but the flavors will still shine.
Tips to Make Yotam Ottolenghi’s Cauliflower Salad
- Ensure that the cauliflower is cut into even pieces for even roasting.
- Don’t skip the roasting step; it enhances the flavor immensely.
- Feel free to mix in other nuts or herbs that you enjoy.
Variation
Try adding roasted chickpeas or feta cheese for added protein and flavor. You could also swap out parsley for mint or cilantro, depending on your preference.
FAQs
-
Can I use frozen cauliflower?
- It’s best to use fresh cauliflower for this recipe, as frozen can become too soft when roasted.
-
Can I make this salad ahead of time?
- Yes, you can prepare the ingredients in advance and mix them just before serving for the best texture.
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What if I don’t have hazelnuts?
- You can substitute hazelnuts with almonds or walnuts for a similar crunch and flavor.
Enjoy preparing and relishing in this delightful Yotam Ottolenghi’s Cauliflower Salad!
Cauliflower Salad
Ingredients
For the roasted cauliflower
- 1 large large cauliflower
- 2 tbsp extra virgin olive oil
- 0.5 tsp salt
- 0.5 tsp pepper
For the salad mix
- 1 stalk celery, cut into 0.5cm slices on the diagonal
- 1/3 cup hazelnuts, raw, skin on
- 1/2 pomegranate pomegranate, seeds only (~1/3 cup)
- 1 cup parsley leaves lightly packed
- 1/3 tsp cinnamon powder
- 1/3 tsp allspice
- 1 tbsp sherry vinegar
- 1 1/2 tsp maple syrup or honey or golden syrup
- 0.25 tsp salt
- 0.25 tsp pepper
Instructions
Roast Cauliflower
- Preheat the oven to 220°C/425°F (200°C fan).
- Toss the cauliflower with olive oil, salt, and pepper. Spread it on a tray and roast for 20 minutes.
- After 20 minutes, turn the cauliflower and roast for another 5 to 10 minutes until the edges are golden brown.
- Transfer roasted cauliflower to a bowl and let it cool for 20 minutes.
Toast Hazelnuts
- Lower the oven temperature to 160°C/320°F (140°C fan).
- Spread the hazelnuts on a baking tray and roast for 5 minutes, until fragrant.
- Cool slightly, then roughly chop the hazelnuts.
Assemble Salad
- In the bowl with the cooled cauliflower, add chopped hazelnuts, parsley, and celery.
- Sprinkle over cinnamon, allspice, salt, and pepper.
- Drizzle with olive oil, maple syrup, and vinegar, then toss gently.
- Taste the salad and adjust salt or pepper if needed.
- Transfer to a serving bowl and scatter pomegranate seeds on top. Serve at room temperature.
