This is a Roasted Cauliflower Salad from Yotam Ottolenghi’’ s popular cookbook, Jerusalem. A special mix of active ingredients comes together in a salad that’’ s simply 100 %yum: celery, hazelnuts, great deals of parsley with a discreetly spiced dressing. It’’ s seriously scrumptious!
Welcome to Day 16 of the inaugural Holiday Salad Marathon , where I’’ m sharing 30 salads in a row through to Christmas Eve. Something various to the normal sugar-loaded baking countdowns !!
Today, we’’ re cauliflowering:
.Roasted Cauliflower Salad.When I began this site in 2014, #ppppp> I initially shared this Cauliflower Salad method back. It’’ s a dish by Yotam Ottolenghi, from his hugely popular cookbook Jerusalem which I just recently confessed I was humiliated to rate as my # 1 cookbook since it’’ s soooooo apparent. I truly wished to share something more cutting-edge as my most-used cookbook, however alas no.
But, it merits in its location as # 1, and this cauliflower salad dish is a fine example why. Special mix however basic, and extremely, extremely tasty.
Cauliflower is a marvelous veggie to roast, changing from dry and dull to sweet and juicy. When hot, it’’ s likewise a sponge for flavour that makes it a fantastic active ingredient for salads as it soaks up the flavour of dressings.
.Ottolenghi’’ s Cauliflower Salad active ingredients.
’Here ’ s what you require to make this salad:
A number of beneficial ““ Good To Know ” tutorials may assist here:
And though I do offer instructions for how to roast the cauliflower, if you’’d like to see a (brief!) guide video it’’ s included in a different Roasted Cauliflower dish (in addition to an additional flavouring choice –– Parmesan Crunch!!)
While this has Middle Eastern roots, the spicing in this is rather subtle so put on’’ t simply limit yourself to serving this together with Persian and arabic foods. It would be simply as in the house at a yard BBQ as it would a blow out Arabian Nights Feast .
Light enough to be a side meal together with grand roasts , definitely fascinating and yet considerable adequate to have as a meal in itself.
Try it. It will amaze you! –– Nagi x
What is the Holiday Salad Marathon?
This is my inaugural Christmas dish countdown where I am sharing 30 salad dishes in a row till Christmas Eve –– something entirely various to individuals’’ s typical baking countdowns!
These salads remain in addition to my routine 3 brand-new dishes a week. Since aren ’ t you tired of’the typical tomato-cucumber-lettuce garden salad regular??
Print Yotam Ottolenghi’’ s Cauliflower Salad From his popular cookbook “Jerusalem”, this salad is timeless Ottolenghi: basic however a distinct mix, and 100% yum. If you just attempt one cauliflower salad in your life, make it this one!Handy associated dishes: How to cut cauliflower florets rapidly &&nicely, and Roasted Cauliflower . Course SaladCuisine Middle EasternKeyword cauliflower salad, roasted cauliflower salad Prep Time 10 minutesCook Time 30 minutesTotal Time 40 minutes Servings 5 as side Calories 178cal Author Nagi|RecipeTin Eats IngredientsRoasted Cauliflower1 big cauliflower or 2 little, cut/broken into florets ( ~ 650g/ 1.3 pound florets) 2 tablespoon additional virgin olive oil1/2 tsp each salt and pepperSalad:1 celery stalk, cut into 0.5 cm/ 0.3″ pieces on the diagonal1/3 cup hazelnuts, raw, skin on1/2 pomegranate, seeds just (~ 1/3 cup) 1 cup parsley leaves, gently packedDressing2 tablespoon additional virgin olive oil1/3 tsp cinnamon powder (Note 2) 1/3 tsp allspice (Note 2) 1 tablespoon sherry vinegar1 1/2 tsp maple syrup (or honey or golden syrup) 1/4 tsp each salt and pepper InstructionsRoast Cauliflower: Preheat oven to 220°° C/425 ° F (200 ° C fan ). Toss cauliflower with salt, pepper and oil. Spread on tray, roast 20 minutes, turn, then roast for an additional 5 to 10 minutes up until the edges are golden brown and the cauliflower is prepared through. Do not let it get overcooked, unfortunate and soggy!Transfer to bowl and let cool for 20 minutes.Toast Hazelnuts: Turn oven to 160°° C/320 ° F (140 ° C fan). Spread hazelnuts on tray then roast for 5 minutes up until they smell fantastic. Cool a little, then approximately slice (most skin will naturally fall off). Salad: Place hazelnuts, parsley and celery into the bowl. Spray over cinnamon, salt, pepper and allspice. Drizzle with olive oil, maply syrup and vinegar. Toss carefully with hands or rubber spatula.Plate up: Taste, include more salt or pepper if required. Transfer to serving bowl. Spread over pomegranates. Serve at space temperature level. Notes1. This is the ““ Roasted Cauliflower &&Hazelnut Salad ” from Yotam Ottolenghi’’ s cookbook Jerusalem. The only modification I made was to minimize the overall quantity of oil utilized from 5 tablespoons to 4 tablespoons. 2. 1/3 teaspoon is not a basic spoon step. Simply utilize a loaded 1/8 teaspoon, or 2/3 of a 1/4 teaspoon. 3. Did you purchase celery specifically to make this and now you’’ re entrusted the majority of the lot? Make this Leftover Celery Salad ! 4. Finest served on the day of making, however still really, great the next day. Constantly serve at space temperature, never ever fridge cold! 5. Nutrition per serving. NutritionCalories: 178cal|Carbohydrates: 9g|Protein: 4g|Fat: 15g|Hydrogenated Fat: 2g|Salt: 393mg|Potassium: 466mg|Fiber: 3g|Sugar: 4g|Vitamin A: 1011IU|Vitamin C: 74mg|Calcium: 52mg|Iron: 2mg.
Originally released June 2014. Upgraded with much required brand-new images and cleaned the dish composing in December 2020!
.More cauliflower dishes How to cut cauliflower florets –– rapidly with less mess! Roasted Cauliflower Roasted Parmesan Crusted Cauliflower Garlic Butter Cauliflower Pasta with Pangrattato Roasted Cauliflower with Almond Sauce (Ester Restaurant) Creamy, Dreamy Cauliflower Soup Chipotle Lime Roasted Cauliflower Life of Dozer.
You can not even start to envision just how much sand this coat of fur holds –– up until you’’ re sprayed with it yourself.