Roasted cauliflower & hazelnut salad

Adapted from Jerusalem, A Cookbook by Yotam Ottolenghi & Sami Tamimi

This salad is beautiful, flavorful, and so easy to make. Together, the roasted hazelnuts and pomegranate seeds make it taste exotic and unexpected. Try it!













  • 1 head of cauliflower broken into small florets
  • 5 TBS olive oil
  • 1 large celery stalk, cut at an angle into ¼” slices
  • 5 TBS. hazelnuts with skins
  • 1/3 cup flat leaf parsley leaves, picked off stems
  • 1/3 cup pomegranate (about ½ medium pomegranate)
  • Generous ¼ tsp. ground cinnamon
  • Generous ¼ tsp. ground allspice
  • 1 TBS apple cider vinegar or sherry vinegar
  • 1 ½ tsp. maple syrup
  • Salt & freshly ground black pepper


Preheat oven to 425

Mix cauliflower with 3 TBS. of the olive oil, ½ tsp. salt and some black pepper. Spread out in a roasting pan and roast on top rack for 25-35 minutes, until cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down.

Decrease the oven temperature to 325. Spread hazelnuts on a baking sheet and roast for 15-17 minutes.

Allow nuts to cool a little, then coarsely chop them and add to the cauliflower (with blackened skins), along with the remaining oil and rest of the ingredients. Stir, taste, and season with S & P accordingly.

Serve at room temperature.

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