Roasted Cauliflower & Hazelnut Salad

August 5, 2012

This comes from Yotam Ottolenghi's Guardian column rather than my much-thumbed re-create of Plenty. It's basically a bowl of roasted cauliflower dressed upward amongst parsley, around crunchy celery in addition to hazelnuts, a splash of vinegar, in addition to - inwards the master version - pomegranate seeds. Australia's pomegranate flavor is brief in addition to non now, thus instead I used dried cherries. They added the correct petty outburst of chewy sourness, if non quite the same cheery colour.

Though the ingredients listing isn't short, this is at the to a greater extent than manageable halt of Ottolenghi's mode - pretty much everything tin dismiss locomote prepared inwards the fourth dimension it takes to gear upward the cauliflower. (I powerfulness fifty-fifty consider tackling this on a weeknight!) Though the florets should locomote tender, I'd urge yous to err on the side of under-baking the cauliflower. H5N1 crunchy salad's ever preferable to a mushy one, right?

Roasted cauliflower & hazelnut salad
(adapted slightly from Yotam Ottolenghi's Guardian column)

1 caput of cauliflower
three tablespoons olive oil
common salt in addition to dark pepper
1 large stick of celery
10g minor flat-leaf parsley leaves
50g dried cherries
1/4 teaspoon solid set down cinnamon
1/4 teaspoon solid set down allspice
     (I was all out in addition to substituted garam masala)
two teaspoons white vino vinegar
1 teaspoon maple syrup
30g hazelnuts, preferably roasted

Preheat the oven to 200°C. Chop the cauliflower into florets. Place them all inwards a large baking dish, drizzle over two tablespoons of the stone oil in addition to sprinkle over common salt in addition to pepper. Bake the cauliflower until tender in addition to turning golden chocolate-brown at the edges, well-nigh twenty minutes. Set the cauliflower aside to cool.

Roughly chop the celery, parsley in addition to cherries, thus stir them into the cauliflower. Whisk together the remaining tablespoon of oil, cinnamon, allspice, vinegar in addition to maple syrup in addition to pour them over the salad, stirring them to combine. Roughly chop the hazelnuts in addition to sprinkle them over the salad, tossing it all together lightly earlier serving.