Yotam Ottolenghi's Cauliflower Salad

From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.

Recipe by Nagi | RecipeTin Eats on December 8, 2020

Prep time: PT10M

Cook time: PT30M

Total time: PT40M

Rating

4.87 stars (15 reviews)

Keywords

cauliflower salad, roasted cauliflower salad

Ingredients

1 large cauliflower or 2 small
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
1 celery stalk (, cut into 0.5cm / 0.3" slices on the diagonal)
1/3 cup hazelnuts (, raw, skin on)
1/2 pomegranate (, seeds only (~1/3 cup))
1 cup parsley leaves (, lightly packed)
2 tbsp extra virgin olive oil
1/3 tsp cinnamon powder ((Note 2))
1/3 tsp allspice ((Note 2))
1 tbsp sherry vinegar
1 1/2 tsp maple syrup ((or honey or golden syrup))
1/4 tsp each salt and pepper

Cuisine

Middle Eastern

Steps

Roast Cauliflower:
- Preheat oven to 220°C/425°F (200°C fan).
- Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
- Transfer to bowl and let cool for 20 minutes.
Toast Hazelnuts:
- Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
- Cool slightly, then roughly chop (most skin will naturally fall off).
Salad:
- Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.
- Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.

Nutitrion

Serving Size: 1 serving
Calories: 178 kcal
Carbohydrates: 9 g
Protein: 4 g
Fat: 15 g
Saturated Fat: 2 g
Sodium: 393 mg
Sugar: 4 g

Reviews

Virginia on 2026-03-11 (3 stars):
I like cauliflower. My husband does not. This is not a recipe that will convert anyone who does not love cauliflower. That said, it would be a .lovely addition to a Christmas smorgasbord given the pomegranate seeds and parsley. However I (who like cauliflower) will not be rushing to do it again.
Amanda on 2025-05-20 (5 stars):
well Ottolenghi is also first class. His recipes never disappoint
Lisa Higham on 2024-06-09 (5 stars):
Since, I am on a 2pm-10pm shift on a drizzly Sunday, I decided to make this salad to take with me. I don’t have any cooked meat to have it with but I’ll toast some sourdough and make an open-faced sandwich. My husband and son, who are having steak tonight smirked at my salad… until they tasted the dressing and then asked me to leave some to go with their steak later on. I can’t wait to eat this!
Alanna on 2024-05-17 (5 stars):
Have made this salad twice now.....great flavours.
Margaret on 2022-12-27 (5 stars):
10/10 So tasty.... will definately be making again.
Dana Rich on 2022-01-10 (5 stars):
Delicious. I used airfryer to roast cauliflower and toast nuts. So quick, easy and flavourful!
afdah tv net on 2021-10-11 (5 stars):
Thanks for sharing this great post. Keep Going.
Kris on 2021-06-26 (5 stars):
Absolutely D-E-L-I-C-I-O-U-S ! Thankyou Nagi ! Is it too obvious I cook your recipes everyday ?