Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad

5.0(525)

In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon and allspice. A sweet-tart vinaigrette finishes it off.

by Tara Parker-Pope

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Vegetables, Side Dish

Servings

(2–4)

Total time

50 min

Calories / serving

262 kcal

Ingredients (11)

serves

1 head cauliflower, broken into small florets (1 1/2 pounds total)cauliflower
5 tablespoons olive oilolive-oil
1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)celery
5 tablespoons hazelnuts, with skinshazelnut
1/3 cup small flat-leaf parsley leaves, picked
1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)pomegranate
Generous 1/4 teaspoon ground cinnamoncinnamon
Generous 1/4 teaspoon ground allspiceallspice
1 tablespoon sherry vinegarsherry-vinegar
1 teaspoon maple syrupmaple-syrup
Salt and freshly ground black peppersalt-and-pepper

Instructions (4 steps)

01Preheat oven to 425 degrees.
02Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 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.

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Rich recipe — supports nutrition-aware planning.