Tuesday, January 8, 2013

Roasted Cauliflower and Hazelnut Salad

This is a great winter salad, bright tasting with a punch of colour from the pomegranate seeds. The hazelnuts pull the cauliflower in nicely with the other ingredients and the raw celery adds a nice bit of textural contrast. The original recipe calls for roasting the hazelnuts in the oven at 325 for 17 minutes, but I went for frying on the stovetop.

One year ago: Grilled Sausages with Roasted Celery Root Salad and Hazelnuts
Two years ago: Vanilla Pudding
Three years ago: Red Pesto Penne

Roasted Cauliflower and Hazelnut Salad (from Jerusalem)
1 head cauliflower, broken into small florets (660g)
5 tbsp olive oil, divided
1 large celery stalk, cut into 1/4" slices (70g)
5 tbsp (30g) hazelnuts, toasted and chopped
1/3 cup (10g) parsley leaves
1/3 cup (50g) pomegranate seeds
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 tbsp sherry vinegar
1 1/2 tsp maple syrup
salt and pepper

1. Preheat oven to 425F.
2. Mix cauliflower with 3 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread in roasting pan and roast for 25 - 35 minutes until golden brown. Transfer to serving bowl to cool.
3. Once cool, add nuts, remaining oil, and rest of ingredients to cauliflower. Serve at room temperature.

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