Roasted Cauliflower Hazelnut Pomegranate Salad Recipes
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.
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- 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, 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.
Nutrition Facts : Calories 178 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD
In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon and allspice. A sweet-tart vinaigrette finishes it off.
Provided by Tara Parker-Pope
Categories salads and dressings, side dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack 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 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
- 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.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 6 grams
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- Place the cauliflower in a large bowl. Drizzle with 3 tablespoons of olive oil and toss to coat. Sprinkle with 1/4 teaspoon of salt and a grinding of fresh black pepper. Toss again. Spread cauliflower on a rimmed baking sheet or roasting pan and roast for 25 to 35 minutes. The cauliflower should be golden brown and crisp at the stem edges. Transfer the roasted cauliflower to a large bowl and allow to cool.
- While the cauliflower is cooling, reduce the oven to 375°F. Spread the hazelnuts on a rimmed baking pan and roast for 15 to 18 minutes or until the nuts smell fragrant and begin to brown slightly.
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- Combine 2 tsp. oil, vinegar, maple syrup, cinnamon, allspice (if desired), ¼ tsp. salt, and ¼ tsp. pepper in a small bowl; whisk to blend. Set aside.
- Place cauliflower on a large baking sheet. Drizzle with remaining 2 tsp. oil. Season with remaining ¼ tsp. salt and remaining ¼ tsp. pepper.
- Bake for 30 to 35 minutes, stirring halfway through, or until cauliflower is tender-crisp and browned. Cool.
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