Yotam Ottolenghi's Cauliflower Salad
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
5 as side
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Calories
178 kcal
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Course
Salad
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Cuisine
Middle Eastern
Yotam Ottolenghi's Cauliflower Salad
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From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.
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Ingredients
Roasted Cauliflower
- 1 large cauliflower or 2 small , cut/broken into florets (~650g / 1.3 lb florets)
- 2 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
Salad:
- 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
Dressing
- 2 tbsp extra virgin olive oil
- 1/3 tsp cinnamon powder (Note 2)
- 1/3 tsp allspice (Note 2)
- 1 tbsp sherry vinegar
- 1 1/2 tsp maple syrup (or honey or golden syrup)
- 1/4 tsp each salt and pepper
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Instructions
Roast Cauliflower:
- Preheat oven to 220°C/425°F (200°C fan).
- Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
- Transfer to bowl and let cool for 20 minutes.
Toast Hazelnuts:
- Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
- Cool slightly, then roughly chop (most skin will naturally fall off).
Salad:
- Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.
- Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.
Notes
- This is the "Roasted Cauliflower & Hazelnut Salad" from Yotam Ottolenghi's cookbook Jerusalem. The only amendment I made was to reduce the total amount of oil used from 5 tablespoons down to 4 tablespoons.
- 1/3 teaspoon is not a standard spoon measure. Just use a slightly heaped 1/4 teaspoon, or 2/3 of a 1/2 teaspoon.
- Did you buy celery especially to make this and now you're left with most of the bunch? Make this Leftover Celery Salad!
- Best served on the day of making, but still very, very good the next day. Always serve at room temp, never fridge cold!
- Nutrition per serving.
Nutrition Information
Show Details
Calories
178cal
(9%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
393mg
(16%)
Potassium
466mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1011IU
(20%)
Vitamin C
74mg
(82%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5as side
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178cal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 393mg | 16% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1011IU | 20% |
| Vitamin C | 74mg | 82% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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