In this memorable salad from Ottolenghi and Tamimi’s Jerusalem, roasted Cauliflower, Celery and Hazelnuts are combined with Pomegranate, fresh Parsley, and warming spices. A sweet-tart vinaigrette finishes it off.
When we roast cauliflower, we make a whole lot, often 2 – 3 trays, and it is used for Cauliflower Soup, Crispy Cauliflower with Tahini Yoghurt Dressing, and this salad. Roasted cauliflower is one of the best ways to use this gorgeous winter vegetable.
Roasted Cauliflower and Hazelnut Salad with Pomegranate
1 head cauliflower, broken into small florets (1 1/2 pounds total)
5 Tblspn olive oil
1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
5 Tblspn hazelnuts, with skins
0.33 cup small flat-leaf parsley leaves, picked
0.5 Tblspn pomegranate molasses (or use seeds from 1/2 medium pomegranate)
0.25 tspn ground cinnamon
0.25 tspn ground allspice
1 Tblspn sherry vinegar
1 Tblspn maple syrup
sea salt and freshly ground black pepper
Preheat oven to 210C.
Mix the cauliflower with 3 tablespoons of the olive oil, 0.5 tspn sea salt and some black pepper. Spread out in a roasting pan and roast for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
Decrease the oven temperature to 160 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes. Alternatively, they can be carefully toasted in a saute pan on the stove top. Watch them carefully.
Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.
recipe notes and alternatives
Use dukkah instead of hazelnuts.
I love this with Quince Molasses instead of the pomegranate molasses or pomegranate seeds.