Take the humble cauliflower to a new level with this divine easy Roasted Cauliflower Salad with Crunchy Bread Chunks and Celery. Inspired by a recipe from Yotam Ottolenghi’s Jerusalem cookbook, this salad is just as good at room temperature as it is warm, making it a great make ahead dish. “Bread Chunks” is probably not the most elegant name….but”breadcrumbs” didn’t seem like the right description!
The crunchy juicy pieces of celery add a refreshing element and pairs perfectly with the nutty roasted cauliflower and the crunchy chunky bread pieces. It all gets roasted on one tray – less washing up! And the dressing used is the same as the dressing in my Spiced Chickpea Salad which matches it beautifully, bringing a wonderful citrus flavour to this salad which is soaked up by the cauliflower and bread.
I have this salad as a meal – I find cauliflower wonderfully “meaty” and satisfying. I stuffed it into a wrap – see photo below. I hope you give this recipe a go.
- 1/2 head large cauliflower (or 1 whole small)
- 3 tbsp olive oil
- 1 tsp salt
- 2 cups torn large chunks of bread (stale works better, but fresh is fine too)
- Handful parsley leaves
- 1 celery stalk , cut into 0.3"/ 0.5cm slices on the diagonal
- 1/2 tsp sumac (optional)
- 1½ tbsp sherry vinegar
- Zest of half a lemon
- 2 tbsp lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp caster sugar
- 1 garlic clove , crushed
- Salt and pepper
Preheat oven to 350F/180C.
Break cauliflower into medium size florets (not too small), use a knife to cut the larger pieces.
Toss with 2 tbsp olive oil, salt and pepper, spread on baking tray and roast for 20 to 25 minutes, until cauliflower is lightly browned.
Combine dressing ingredients in a jar, and shake well. Set aside for flavours to develop.
Remove tray, move cauliflower to one side (on the tray). Put the bread in a pile, drizzle 1tbsp olive oil and use your fingers to coat.
Spread out the bread and return the tray to the oven for 3 minutes, until bread is golden.
Remove tray and set aside to cool slightly.
Combine the cauliflower, parsley and celery in a bowl, toss with dressing.
Lastly, add the bread and toss to combine, then scatter a pinch of sumac over the top.
Serve warm or at room temperature.
1. To make ahead, prepare up to step 7, then add dressing and bread just before serving.
2. This recipe makes more dressing that you need, but it is difficult to make a smaller quantity. It will keep for a week in the fridge. It's so delicious, you will want to use it on another salad!