Roasted Cauliflower & Hazelnut Salad-Side

I have been completely remiss with maintaining this blog lately.  I’ve moved (back to the beachy ‘burbs) and although I’ve been cooking, I haven’t been able to justify time typing away when half my wardrobe is still sheltered in cardboard….  But I always forget about great recipes if I don’t etch them into my cyberspace recipe box, so I’m going to try to do a bit of catching up this weekend.  [Psst… I also want to mention that my new kitchen is far superior to my tiny cupboard NYC one, so cooking is even better now! I have my very first pot of splet simmering away at this very moment.]

I adore Yotam Ottolenghi and Sami Tamimi’s cookbook Jerusalem (hence the multiple recipes I have already posted from this beautifully photographed book), but their terminology is not the same as mine.  This recipe is classified as a salad in Jerusalem and, to be fair, it is a salad.  However it’s not the type of green and leafy dish that conjures salad in my mind, so before you make this (very tasty) dish, think side or starter or some other liberal definition of salad.  One more note, I might have noshed on a good deal of the cauliflower before actually tossing everything together… so, you can always just stop at roasted cauliflower if it’s that type of day.

Ingredients serves 2 – 4

  • 1 head cauliflower broken into small florets
  • 5 Tbsp olive oil, divided
  • 1-2 celery stalk cut at an angle into 1/4-inch strips
  • 5 Tbsp hazelnuts
  • 1/3 cup flat-leaf parsley
  • 1/3 cup pomegranate seeds
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1 Tbsp sherry vinegar
  • 1 1/2 tsp maple syrup
  • salt and pepper
  • Optional: to make it more salad-esque, add a few handfuls of salad greens like arugula or similar

Directions

  1. Preheat the oven to 425ºF.
  2. Mix the chopped cauliflower with 3 Tbsp of oil, 1/2 tsp salt, and some black pepper.  Spread out on a baking sheet and roast on the top rack for 25 – 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown.
  3. Decrease the oven temperature to 325ºF.  Spread the hazelnuts on a baking sheet and roast for about 15 minutes.  Allow to cool slightly and then coarsely chop.
  4. In a large bowl, mix together the cauliflower, nuts, and all remaining ingredients including remaining oil.  Stir, season with salt and pepper to taste, and serve at room temperature.  It tastes even better the next day.
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