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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.
👥 5 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●spatula
📝 Preparation Steps
1
Roast Cauliflower:
2
Preheat oven to 220°C/425°F (200°C fan).
3
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!
4
Transfer to bowl and let cool for ⏱️ 20 minutes.
5
Toast Hazelnuts:
6
Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for ⏱️ 5 minutes until they smell amazing.
7
Cool slightly, then roughly chop (most skin will naturally fall off).
8
Salad:
9
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.
10
Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.
pomegranate (, seeds only (~1/3 cup))1/2
Nutrition Facts
calories
178 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
393 mg
protein Content
4 g
carbohydrate Content
9 g
saturated Fat Content
2 g
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