Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad

Name: Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad
Total time: 50 min
Yield: 2 to 4 servings
Ingredients: 1 head cauliflower, broken into small florets (1 1/2 pounds total); 5 tablespoons olive oil; 1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total); 5 tablespoons hazelnuts, with skins; 1/3 cup small flat-leaf parsley leaves, picked; 1/3 cup pomegranate seeds (from about 1/2 medium pomegranate); Generous 1/4 teaspoon ground cinnamon; Generous 1/4 teaspoon ground allspice; 1 tablespoon sherry vinegar; 1 teaspoon maple syrup; Salt and freshly ground black pepper

Recipe from "Jerusalem"

Adapted by Tara Parker-Pope

Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad — Jonathan Lovekin

Total Time: 50 minutes
Rating: 5(473)
Notes: Read community notes

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. —Tara Parker-Pope

Featured in: Thanksgiving From Jerusalem

Learn: How to Cook Cauliflower

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Ingredients

Yield:2 to 4 servings

1head cauliflower, broken into small florets (1½ pounds total)
5tablespoons olive oil
1large celery stalk, cut on an angle into ¼-inch slices (⅔ cup total)
5tablespoons hazelnuts, with skins
⅓cup small flat-leaf parsley leaves, picked
⅓cup pomegranate seeds (from about ½ medium pomegranate)
Generous ¼ teaspoon ground cinnamon
Generous ¼ teaspoon ground allspice
1tablespoon sherry vinegar
1teaspoon maple syrup
Salt and freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 425 degrees.
Step 2
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.
Step 3
Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
Step 4
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 ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

Ratings

5 out of 5

473 user ratings

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Cooking Notes

anichila6 years ago

Simple and delicious. Added cooked farro, feta, chickpeas, and some mache salad greens to make it even heartier.

Rebecca6 years ago

This is in regular rotation in our house during the winter. I roast the hazelnuts for a much shorter amount of time--maybe 7 minutes--but otherwise follow the recipe exactly. So good!

Mags On The Beach2 years ago

I've made this a few times now, the softness of the caramelized cauliflower, the crunch of celery, it's a very hearty salad. My change has been to go heavier on the vinegar, we like a more assertive flavor. I've used dried barberries when poms are out of season.

Arenita4 years ago

I carefully followed the directions and found this quite boring, limp and lacking in taste. I was very disappointed after reading other comments.

CasualCook3 years ago

Scrumptious! The dressing was a bit too sweet, so I squeezed lemon juice over the salad before adding the pomegranate topping. Don't make the cauliflower pieces too small. This is a life-saver if you can't eat gluten at a holiday meal full of dressing, rolls, wheat-based gravy, pie, cookies, and cake.

Mags On The Beach2 years ago

Betsy2 years ago

Really liked this combination - it was nice to have a salad that was more than a pile of greens. Served with some grilled shrimp on top and used hazelnut oil rather than EVOO for the dressing part. You can certainly toast the nuts beforehand and that certainly lowers the amount of time needed for the recipe.

leanagallagher2 years ago

I had no pomegranates, so I used chopped up cherries. Came out great. I agree with shortening cooking time to 10 minutes on the hazelnuts.

Anna2 years ago

I roast the hazelnuts for a much shorter amount of time--maybe 7 minutes

Loved this as a side!2 years ago

This was a winner - especially the dressing and baked nuts. I Didn’t have hazelnuts, sherry vinegar or pomegranate. Swapped for walnuts, red wine vinegar with pomegranate molasses and blue berries (the latter being a gamble). I also added some garlic to the cauliflower while baking and Aleppo pepper before serving along with some fresh mint. I love ottolenghi!

Sharanya2 years ago

This was delicious!!!! Doubled and it was definitely like 4 servings so i may even triple it next time. I added homemade preserved lemons and my partner said this may even make him change his mind about celery!

Linda2 years ago

Such a delicious salad. Made during pomegranate season and served for Christmas dinner. Very pretty and great flavor.

Steph Mikkelsen2 years ago

Made to recipe and was delicious! For next time, I would roast the cauliflower with harissa or cumin for added oomph but nevertheless a great salad that you can prepare in advance and is very quick to pull together!

Maneesha2 years ago

This came out just okay. I thought it was a little bland. I added more pomegranate and that certainly helped, but I think some heat could be nice.

Elyse3 years ago

We love this salad I also roast the hazelnuts for less time, maybe 8 minutes, and I add blackberries if I have them. Also, I shake the oil, sherry vinegar and maple syrup together before combining with the veggies/berries and nuts.

AEG3 years ago

Did not enjoy this as a whole. I don’t like parsley - that’s on me. But the earthy softness of the cauliflower really didn’t mix well with the other ingredients and I found the celery an odd choice. Pomegranate seeds and roasted hazelnut is a stunning combo, will use again in a more robust salad. Used pomegranate molasses instead of maple syrup.

lh3 years ago

Love Ottolenghi but not this recipe. Something about it puts me off, the spices maybe more so than the maple syrup. I was eating it as a main course. I still think the photo is the most gorgeous thing and will use it as inspiration.

Amber3 years ago

LOVE! Didn't have pomegranate so I used dried cranberries instead (cut up into pom seed size). Otherwise followed the recipe and it was perfect. Great textures and full of flavor

Kyurie3 years ago

This was so great and simple

Hearty Side Salad3 years ago

I had to substitute walnuts for the hazelnuts, because that is what I had in the pantry. I really like the balance of flavors in this salad, and will make again. I ate it as a side dish with lamb chops. My vegan partner ate as a main, but wasn't as thrilled with it as I...the sweetness combined with cauliflower didn't appeal to him. Maybe next time I'll take someone here's suggestion and try it with butternut squash.

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