Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad
March 8, 2018
This Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad is from Yottam Ottolenghi's Jerusalem cookbook. The unusual combination of cauliflower, crunchy hazelnuts, crispy celery and tart pomegranate seeds work well together. It's a beautiful salad and healthy as well.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 2 - 4 Servings
Ingredients
1 head cauliflower, broken into small florets (1½ pounds total)
1 large celery stalk, cut on an angle into ¼-inch slices (⅔ cup total)
5 tablespoons hazelnuts, with skins
⅓ cup small flat-leaf parsley leaves, picked
⅓ cup pomegranate seeds (from about ½ medium pomegranate)
generous ¼ teaspoon ground cinnamon
Directions
1Preheat oven to 425° F.
2Mix the cauliflower with 3 tablespoons of the olive oil, ½ 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.
3Decrease the oven temperature to 325° F. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
4Allow 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 from Jerusalem, by Yotam Ottolenghi and Sami Tamimi
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