Cooked - Yotam Ottolenghi's Cauliflower Salad

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Yotam Ottolenghi's Cauliflower Salad

5.0

1 large cauliflower or 2 small broken into florets

2 tbsp extra virgin olive oil

½ tsp each salt and pepper

2 celery stalks ( cut into 0.5cm slices on the diagonal)

50g hazelnuts (raw, skin on)

seeds from ½ pomegranate

1 cup parsley leaves

2 tbsp extra virgin olive oil

juice and zest of 1 lemon

¼ tsp each salt and pepper

2 tbsp extra virgin olive oil

⅓ tsp cinnamon powder

⅓ tsp allspice

1 tbsp sherry or cider vinegar

¼ tsp each salt and pepper

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.
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).
Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil 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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 18 weeks ago

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