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!
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.
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:
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!!)
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! 🙂
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Yotam Ottolenghi’s Cauliflower Salad
- 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
- 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
- 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
- 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.
Originally published June 2014. Updated with much needed new photos and tidied up the recipe writing in December 2020!
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