Roasted Cauliflower Hazelnut Pomegranate Salad Recipes
ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD
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.
Provided by Tara Parker-Pope
Categories salads and dressings, side dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Mix 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.
- Decrease the oven temperature to 325 degrees. 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 ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 6 grams
ROASTED CAULIFLOWER AND RADICCHIO SALAD
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
- Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.
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- Combine 2 tsp. oil, vinegar, maple syrup, cinnamon, allspice (if desired), ¼ tsp. salt, and ¼ tsp. pepper in a small bowl; whisk to blend. Set aside.
- Place cauliflower on a large baking sheet. Drizzle with remaining 2 tsp. oil. Season with remaining ¼ tsp. salt and remaining ¼ tsp. pepper.
- Bake for 30 to 35 minutes, stirring halfway through, or until cauliflower is tender-crisp and browned. Cool.
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- 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.
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2013-04-27 Spread on a roasting pan and roast in the top of the oven for 25-35 minutes. The cauliflower should have crispy edges and some if it should have turned brown. When it’s done, put the cauliflower in a large bowl and let it cool down. 2. Lower the oven temperature to 325F and roast the hazelnuts on a baking tray for 17 minutes. Let the nuts ...
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This Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad is from Yottam Ottolenghi's Jerusalem cookbook. The unusual combination of cauliflower, crunchy hazelnuts, crispy celery and tart pomegranate seeds work well together. It's a beautiful salad and healthy as well.
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