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Home Holiday Salad Marathon

Yotam Ottolenghi’s Cauliflower Salad

By:Nagi
Published:8 Dec '20Updated:12 Dec '20
22 Comments
Recipe v Dozer v

This is a Roasted Cauliflower Salad from Yotam Ottolenghi’s popular cookbook, Jerusalem. A unique combination of ingredients comes together in a salad that’s just 100% yum: celery, hazelnuts, lots of parsley with a subtly spiced dressing. It’s seriously delicious!

Cauliflower Salad in a bowl, ready to be served

Welcome to Day 16 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve. Something different to the usual sugar-loaded baking countdowns!!

Today, we’re cauliflowering:

Roasted Cauliflower Salad

I first shared this Cauliflower Salad way back when I started this website in 2014. It’s a recipe by Yotam Ottolenghi, from his wildly popular cookbook Jerusalem which I recently admitted I was embarrassed to rate as my #1 cookbook because it’s soooooo obvious. I really hoped to share something more groundbreaking as my most-used cookbook, but alas no. 😂

But, it is worthy in its place as #1, and this cauliflower salad recipe is a good example why. Unique combination but simple, and very, very delicious.

Close up of fork picking up Cauliflower Salad

Cauliflower is a sensational vegetable to roast, transforming from bland and dry to sweet and juicy. When hot, it’s also a sponge for flavour which makes it a terrific ingredient for salads as it absorbs the flavour of dressings.

Ottolenghi’s Cauliflower Salad ingredients

Here’s what you need to make this salad:

Ingredients in Yotam Ottolenghi's Roasted Cauliflower Salad

A couple of useful “Good To Know” tutorials might help out here:

  • How I cut cauliflower florets quickly & efficiently with minimal mess!
  • How to remove pomegranate seeds – contained in this Pomegranate Salad recipe (there’s fun factor involved!)

And though I do provide directions for how to roast the cauliflower, if you’d like to see a (short!) tutorial video it’s contained in a separate Roasted Cauliflower recipe (along with an extra flavouring option – Parmesan Crunch!!)

Tray of roasted cauliflower for Cauliflower Salad - Yotam Ottolenghi
Cauliflower Salad in a rustic bowl, ready to be eaten

While this has Middle Eastern roots, the spicing in this is quite subtle so don’t just restrict yourself to serving this alongside Arabic and Persian foods. It would be just as at home at a backyard BBQ as it would a blow out Arabian Nights Feast.

Light enough to be a side dish alongside grand roasts, yet substantial and certainly interesting enough to have as a meal in itself.

Try it. It will surprise you! – Nagi x

What is the Holiday Salad Marathon?

This is my inaugural Christmas recipe countdown where I am sharing 30 salad recipes in a row until Christmas Eve – something completely different to people’s usual baking countdowns!

These salads are in addition to my regular 3 new recipes a week. Because aren’t you bored of the usual tomato-cucumber-lettuce garden salad routine??

Click here to see all the Holiday Salad Marathon recipes to date, or sign up for instant updates and you’ll receive a free email alert whenever I publish a new salad! 🙂

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Cauliflower Salad in a bowl, ready to be served

Yotam Ottolenghi’s Cauliflower Salad

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Salad
Middle Eastern
5 from 6 votes
Servings5 as side
Tap or hover to scale
Print
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.

Ingredients

Roasted Cauliflower

  • 1 large cauliflower or 2 small , cut/broken into florets (~650g / 1.3 lb florets)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp each salt and pepper

Salad:

  • 1 celery stalk , cut into 0.5cm / 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

Dressing

  • 2 tbsp extra virgin olive oil
  • 1/3 tsp cinnamon powder (Note 2)
  • 1/3 tsp allspice (Note 2)
  • 1 tbsp sherry vinegar
  • 1 1/2 tsp maple syrup (or honey or golden syrup)
  • 1/4 tsp each salt and pepper

Instructions

Roast Cauliflower:

  • 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.

Toast Hazelnuts:

  • 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).

Salad:

  • 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.

Recipe Notes:

1. This is the “Roasted Cauliflower & Hazelnut Salad” from Yotam Ottolenghi’s cookbook Jerusalem. The only amendment I made was to reduce the total amount of oil used from 5 tablespoons down to 4 tablespoons.
2. 1/3 teaspoon is not a standard spoon measure. Just use a slightly heaped 1/4 teaspoon, or 2/3 of a 1/2 teaspoon.
3. Did you buy celery especially to make this and now you’re left with most of the bunch? Make this Leftover Celery Salad!
4. Best served on the day of making, but still very, very good the next day. Always serve at room temp, never fridge cold!
5. Nutrition per serving.
 
 

Nutrition Information:

Calories: 178cal (9%)Carbohydrates: 9g (3%)Protein: 4g (8%)Fat: 15g (23%)Saturated Fat: 2g (13%)Sodium: 393mg (17%)Potassium: 466mg (13%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 1011IU (20%)Vitamin C: 74mg (90%)Calcium: 52mg (5%)Iron: 2mg (11%)
Keywords: cauliflower salad, roasted cauliflower salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published June 2014. Updated with much needed new photos and tidied up the recipe writing in December 2020!

More cauliflower recipes

  • How to cut cauliflower florets – quickly 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 cannot even begin to imagine how much sand this coat of fur holds – until you’re sprayed with it yourself.

Dozer shaking sand off
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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22 Comments

  1. Izabela says

    January 19, 2021 at 2:53 am

    5 stars
    Thank you for another delicious recipe, Nagi! I love roasted cauliflower so one more way to serve it is just what I needed.
    I was a little unsure about the celery but it actually complemented other flavors very nicely. I used toasted almonds instead of hazelnuts.
    It was so good that I already put cauliflower on my shopping list, there will be a repeat 😁

    Reply
  2. Sue says

    January 18, 2021 at 7:09 pm

    This dish is sooo good! Even my non veggie lovers liked it!Thinki might have to invest in the cookbook!

    Reply
  3. Leah says

    January 12, 2021 at 5:41 pm

    That cookbook is amazing. I’ve wanted to make this recipe, but I’m on a budget..I love pomegranates, the taste, the color, the appearance, but where I live they cost a ton. Any thoughts on substitutes? Thanks 🙂 And awesome website! You’re killing it!

    Reply
  4. Sharon McKay says

    December 29, 2020 at 2:29 am

    5 stars
    Made this for Christmas dinner – it was very good. There is so much cooking of everything else that it was nice to have a good salad that could be made beforehand. A good recipe for cauliflower.

    Reply
  5. Anna says

    December 23, 2020 at 5:02 am

    Wow, so delicious and tasty.

    Reply
  6. Elise says

    December 18, 2020 at 1:29 pm

    Hi Nagi, planning to take this to Christmas lunch! I’m just wondering if I should dress it at home or wait until we arrive? I would usually wait so things don’t get soggy but you mention the cauliflower absorbing flavour better when hot – would love any advice!

    Reply
    • Nagi says

      December 19, 2020 at 5:12 pm

      Dress it! This salad is even better on day two! N x

      Reply
  7. Nicki says

    December 17, 2020 at 8:27 pm

    5 stars
    Another winning recipe Nagi. This salad was so fresh and delicious, perfect for dinner on a hot muggy Sydney day. Didn’t have hazelnuts so used flaked almonds instead – worked well.

    Reply
  8. TRACEY AGARD says

    December 14, 2020 at 1:46 am

    Hi Nagi,
    I made this salad this afternoon without celery but it still tasted delicious! All your recipes are so good. Thanks so much for the variety of dishes and the videos are a real blessing too!

    Reply
  9. Mary says

    December 13, 2020 at 1:03 pm

    5 stars
    I paired this salad with lamb for dinner and I absolutely loved as did my husband

    Reply
  10. Charlotte Tang says

    December 11, 2020 at 1:07 pm

    Hi Nagi, can l replace the sherry vinegar with apple cider vinegar?

    Reply
    • Nagi says

      December 12, 2020 at 3:43 pm

      Hi Charlotte, yes that or red whine vinegar will work well. N x

      Reply
    • Charlotte Tang says

      December 12, 2020 at 4:22 pm

      Thanks.

      Reply
  11. Eunice Jimenez says

    December 11, 2020 at 12:28 am

    Hi Nagi, how can I prepare this ahead or how can I reheat this?

    Reply
    • Nagi says

      December 11, 2020 at 11:20 am

      Hi Eunice, this salad is eaten at room temp so no need to reheat as such. It’s great eaten on the day and still ok eaten a day after! N x

      Reply
  12. Deb says

    December 10, 2020 at 3:03 pm

    5 stars
    Love seeing Dozer, he is totally awesome, fantastic photos of him. Loving hugs and pats for him. 🙂

    Excellent, exceptional, delicious, and awesome recipes as always. 🙂

    Reply
  13. Simon says

    December 9, 2020 at 4:55 pm

    5 stars
    looks so delicious, curious about it’s taste.

    Reply
  14. Sharon says

    December 3, 2020 at 9:08 pm

    Yummy! Yummy! Yummy!

    Reply
  15. Hilary Amor says

    August 29, 2017 at 6:00 am

    Hi Nagi
    Just navigated to this recipe via your Arabian Feast & thought you might like to update your bread description to ‘with croutons’ as that is what the pieces look like in your photo with the cauliflower.

    Reply
    • Nagi says

      August 30, 2017 at 6:39 pm

      OOPS! Thank you! N xx

      Reply
  16. Chelsey says

    July 8, 2016 at 11:29 am

    Great recipe! Filling and delicious 🙂

    Reply
    • Nagi says

      July 11, 2016 at 8:20 pm

      Thanks Chelsey! N x

      Reply

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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Join my free email list to receive THREE free cookbooks!

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