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Yotam Ottolenghi's Cauliflower Salad

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5 as side
Calories: 178 kcal
Course: Salad
Cuisine: Middle Eastern

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

Instructions

Roast Cauliflower:
    Cup of Yum
  1. Preheat oven to 220°C/425°F (200°C fan).
  2. 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!
  3. Transfer to bowl and let cool for 20 minutes.
Toast Hazelnuts:
  1. Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
  2. Cool slightly, then roughly chop (most skin will naturally fall off).
Salad:
  1. 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.
  2. 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.
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Nutrition Information

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

% 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.