Description
Normally roasted cauliflower is served hot, but this salad is designed to hit the table at room temperature so you can enjoy the crunch of the hazelnuts and pomegranate seeds.
Scale
Ingredients
- 1 medium head cauliflower, cut or broken into small florets (about 1 1/2 pounds)
- 5 tablespoons olive oil, divided
- 1/4 teaspoon fine sea salt
- 1/3 cup whole hazelnuts
- 1 large celery stalk, cut 1/4-inch thick on the angle (about 2/3 cup)
- 1/2 cup chopped cilantro
- 1/3 cup pomegranate seeds (about 1/2 medium pomegranate)
- 2 tablespoons pomegranate molasses (or 1 tablespoon honey mixed with 1 tablespoon fresh lemon juice)
- generous grinding of coarse salt (Himalayan pink is nice)
- generous grinding of fresh ground black pepper
Instructions
- Preheat oven to 425°F.
- Place the cauliflower in a large bowl. Drizzle with 3 tablespoons of olive oil and toss to coat. Sprinkle with 1/4 teaspoon of salt and a grinding of fresh black pepper. Toss again. Spread cauliflower on a rimmed baking sheet or roasting pan and roast for 25 to 35 minutes. The cauliflower should be golden brown and crisp at the stem edges. Transfer the roasted cauliflower to a large bowl and allow to cool.
- While the cauliflower is cooling, reduce the oven to 375°F. Spread the hazelnuts on a rimmed baking pan and roast for 15 to 18 minutes or until the nuts smell fragrant and begin to brown slightly.
- Allow the nuts to cool a bit before handling them, then chop coarsely. There’s no need to remove the skins.
- Sprinkle the nuts over the cauliflower. Add the celery, cilantro and pomegranate seeds and toss to distribute. Drizzle with the remaining oil, pomegranate molasses and salt and pepper to taste. Toss again and serve at room temperature.
Notes
This recipe is adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. Published by Random House ©2012.