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Home Holiday Salad Marathon

Yotam Ottolenghi’s Cauliflower Salad

By:Nagi
Published:8 Dec '20Updated:18 Dec '22
35 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 10 votes
Servings5 as side
Tap or hover to scale
Print
  • 12
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!

  • Cauliflower Cheese

  • 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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35 Comments

  1. Dana Rich says

    January 10, 2022 at 9:45 am

    5 stars
    Delicious. I used airfryer to roast cauliflower and toast nuts. So quick, easy and flavourful!

    Reply
  2. afdah tv net says

    October 11, 2021 at 4:23 am

    5 stars
    Thanks for sharing this great post. Keep Going.

    Reply
    • Nagi says

      October 11, 2021 at 11:36 am

      He is one of the BEST! N x

      Reply
  3. Ewa says

    September 5, 2021 at 8:48 am

    I don’t like celery what else can you use.

    Reply
  4. Margaret Delbridge says

    August 8, 2021 at 4:39 pm

    Yum, what a delicious salad.
    I used orange segments instead of pomegranate, almonds instead of hazel nuts, 1/2 and 1/2 red wine vinegar and apple cider vinegar (I thought I was out of Sherry vinegar, actually I just didn’t look far enough back in the pantry:) ).
    Served with pork chops baked with caramelised onion & cheddar topping.

    Reply
    • Tui says

      December 31, 2022 at 5:53 am

      Thanks I will use those ingredients instead 😀

      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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