Delicious cauliflower salad recipe by Yotam Ottolenghi, fresh and vibrant.

Yotam Ottolenghi’s Cauliflower Salad

ByCasey Monroe

why make this recipe

Yotam Ottolenghi’s Cauliflower Salad is a delightful dish that combines roasted cauliflower with fresh ingredients. This salad is colorful, tasty, and healthy. It’s perfect for a light lunch or a side dish at dinner. The combination of roasted cauliflower, crunchy hazelnuts, and sweet pomegranate seeds creates a wonderful mix of flavors and textures. Plus, it’s easy to make.

how to make Yotam Ottolenghi’s Cauliflower Salad

Ingredients:

  • 1 large cauliflower or 2 small
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp each salt and pepper
  • 1 celery stalk, cut into 0.5 cm / 0.3" slices on the diagonal
  • 1/3 cup hazelnuts, raw, skin on
  • 1/2 pomegranate, seeds only (~1/3 cup)
  • 1 cup parsley leaves, lightly packed
  • 2 tbsp extra virgin olive oil
  • 1/3 tsp cinnamon powder
  • 1/3 tsp allspice
  • 1 tbsp sherry vinegar
  • 1 1/2 tsp maple syrup (or honey or golden syrup)
  • 1/4 tsp each salt and pepper

Directions:

  1. Roast Cauliflower: Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and place them in a bowl. Add 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Toss everything to coat the cauliflower. Spread the cauliflower on a baking sheet and roast for about 25-30 minutes, until it turns golden brown.

  2. Toast Hazelnuts: While the cauliflower roasts, place the hazelnuts in a dry pan over medium heat. Stir them for 5-7 minutes until they are golden and fragrant. Allow them to cool, then chop them roughly.

  3. Salad: In a large bowl, combine the roasted cauliflower, celery, chopped hazelnuts, and pomegranate seeds. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, cinnamon, allspice, sherry vinegar, maple syrup, and 1/4 teaspoon of salt and pepper. Pour this dressing over the salad and toss everything together.

how to serve Yotam Ottolenghi’s Cauliflower Salad

Serve this salad warm or at room temperature. It works well as a side dish for grilled meats or can be enjoyed as a main dish on its own. Garnish with extra pomegranate seeds or parsley if desired.

how to store Yotam Ottolenghi’s Cauliflower Salad

If you have leftovers, store them in an airtight container in the fridge. The salad will stay fresh for about 2-3 days. However, it’s best to consume it within a day for optimal flavor and texture, as the salad can become soggy over time.

tips to make Yotam Ottolenghi’s Cauliflower Salad

  • Make sure to cut the cauliflower into evenly sized florets to ensure even roasting.
  • You can customize the salad by adding other veggies or nuts according to your taste.
  • For extra flavor, try using toasted seeds or a different type of vinegar.

variation

To make a vegan version of this salad, simply use maple syrup or agave nectar instead of honey. You can also add other seasonal vegetables or grains like quinoa for extra nutrition.

FAQs

  1. Can I use frozen cauliflower for this recipe?
    Yes, you can use frozen cauliflower, but fresh cauliflower will give the best texture and flavor.

  2. What can I substitute for hazelnuts?
    You can use other nuts like almonds or walnuts if hazelnuts are not available.

  3. How can I make this salad spicy?
    You can add a pinch of red pepper flakes or a drizzle of chili oil to the dressing for some heat.