Here’s yet another entry from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. This is one of my favorite salads ever. It pairs very nicely with spicy middle eastern dishes but we’ve also loaded up our plates and eaten it as an entree all by itself. The flavor combination works so well and were (for me at least) so unexpected that I just keep making it over and over because I can’t believe how good it is.
- 1 head cauliflower, broken into small florets (1½ lb / 660 g in total)
- 5 tbsp olive oil
- 1 large celery stalk, cut on an angle into ¼-inch / 0.5cm slices (⅔ cup / 70 g in total)
- 5 tbsp / 30 g hazelnuts, with skins
- ⅓ cup / 10 g small flat-leaf parsley leaves, picked
- ⅓ cup / 50 g pomegranate seeds (from about ½ medium pomegranate)
- generous ¼ tsp ground cinnamon
- generous ¼ tsp ground allspice
- 1 tbsp sherry vinegar
- 1½ tsp maple syrup
- salt and freshly ground black pepper
- Preheat the oven to 425°F / 220°C.
- Mix the cauliflower with 3 tablespoons of the olive oil, ½ teaspoon salt, and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down.
- Decrease the oven temperature to 325°F / 170°C. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the along with the remaining oil and the rest of the ingredients. Stir, taste, and season with salt and pepper accordingly. Serve at room temperature.
Excerpt From: Yotam Ottolenghi. “Jerusalem.” iBooks. https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewBook?id=73B4A2C6DD0765AE672353A0B1C549F9