Yotam Ottolenghi's Cauliflower Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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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
Description
The salad starts by roasting cauliflower tossed with olive oil, salt, and pepper until golden with slightly crisp edges. The nutty aroma intensifies when hazelnuts are toasted separately and gently chopped, their skins loosening naturally during roasting.
Combined with crunchy celery slices, fresh parsley leaves, and bright pomegranate seeds, the ingredients build layers of texture and freshness. The dressing includes olive oil, cinnamon, allspice, sherry vinegar, and maple syrup that meld into a harmonious balance of spice, acidity, and sweetness.
This salad is served at room temperature to maintain the crispness of vegetables and vibrant flavor of the dressing. It can complement a variety of meals as a distinctive side salad.
Adjustments include slightly reducing oil in the dressing and measuring spices approximately for ease. Leftover celery from the recipe can be used in other salads. Best enjoyed freshly made or the next day served at room temperature, avoiding chilling.
Ingredients
Roasted Cauliflower
- 1 cauliflower cut/broken into florets (~650g / 1.3 lb florets, large or 2 small
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad:
- 1 celery cut into 0.5cm / 0.3" slices on the diagonal, stalk
- 1/3 cup hazelnut raw, skin on
- 1/2 pomegranate , seeds only (~1/3 cup)
- 1 cup parsley lightly packed, leaves
Dressing
- 2 tbsp extra virgin olive oil
- 1/3 tsp cinnamon Note 2, powder
- 1/3 tsp allspice (Note 2)
- 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
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 salad is adapted from Yotam Ottolenghi's Jerusalem with a slight reduction in total olive oil used.
- Use approximately 1/4 teaspoon heaped for spices rather than exact 1/3 teaspoon measures for simplicity.
- Leftover celery can be used in a separate leftover celery salad recipe.
- Serve the salad at room temperature for best texture and flavor; avoid refrigeration after preparation.
- Best eaten the same day, but still good the next day if served room temperature.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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