Description
Yotam Ottolenghi’s Cauliflower Salad is a vibrant, flavorful dish featuring roasted cauliflower combined with crunchy toasted hazelnuts, fresh celery, parsley, and bright pomegranate seeds. The salad is seasoned with warming spices like cinnamon and allspice, and dressed with a sweet and tangy vinaigrette made from olive oil, sherry vinegar, and maple syrup. Perfect as a light lunch or an elegant side, this salad showcases a balance of textures and flavors at room temperature.
Ingredients
Scale
Cauliflower and Roasting
- 1 large cauliflower or 2 small cauliflowers
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad Mix
- 1 celery stalk, cut into 0.5 cm (0.3 inch) diagonal slices
- 1/3 cup raw hazelnuts with skin
- 1/2 pomegranate, seeds only (about 1/3 cup)
- 1 cup parsley leaves, lightly packed
Dressing and Seasoning
- 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
Instructions
- Preheat and Roast Cauliflower: Preheat your oven to 220°C (425°F) or 200°C fan. Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread them in a single layer on a baking tray and roast for 20 minutes. Turn the florets and continue roasting for an additional 5 to 10 minutes, until the edges are golden brown and the cauliflower is cooked through but not soggy.
- Cool Roasted Cauliflower: Transfer the roasted cauliflower to a large bowl and allow it to cool for about 20 minutes to room temperature.
- Toast Hazelnuts: Reduce the oven temperature to 160°C (320°F) or 140°C fan. Spread the hazelnuts on a baking tray and roast for 5 minutes until fragrant. Let them cool slightly, then roughly chop them; most of the skins will naturally fall off.
- Prepare Salad Ingredients: Add the toasted hazelnuts, parsley leaves, and sliced celery into the bowl with the cooled cauliflower.
- Season and Dress Salad: Sprinkle the cinnamon powder, allspice, 1/4 teaspoon salt, and 1/4 teaspoon pepper over the salad. Drizzle with 2 tablespoons of extra virgin olive oil, 1 1/2 teaspoons maple syrup, and 1 tablespoon sherry vinegar. Gently toss everything together using your hands or a rubber spatula to combine the flavors thoroughly.
- Serve: Taste the salad and adjust salt and pepper if necessary. Transfer to a serving bowl and scatter the pomegranate seeds over the top. Serve the salad at room temperature for the best flavor and texture.
Notes
- Carefully monitor cauliflower roasting to avoid soggy florets; aim for a golden brown finish with a slight crunch.
- The cinnamon and allspice powders add a warm, aromatic note characteristic of Ottolenghi’s style; do not skip these spices for authentic flavor.
- Maple syrup can be substituted with honey or golden syrup depending on your preference.
- Hazelnuts’ skins naturally fall off during toasting and chopping; don’t worry if some skin remains.
- This salad is best served at room temperature to allow the flavors to fully develop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: cauliflower salad, roasted cauliflower, Ottolenghi salad, Middle Eastern salad, hazelnut salad, pomegranate salad, vegetarian salad
