Last week, I promised you that I’d now found two whole ways in which I don’t dislike cauliflower anymore (the first being smother it in cheese!), and here I am with that second method: unsurprisingly, roast it in the oven at high heat. It’s a popular means of preparing cauliflower these days, and for very good reason.
This is really one of the best winter salads I’ve discovered yet. Roasting cauliflower really does make it well, good! It brings out this deep, non-bland flavor and turns the texture into crunchy yet soft inside. This salad absolutely upstaged the main dish. The sweet-tart flavor of the pomegranate seeds were a perfect foil for the slight bitterness of the cauliflower. It’s really this perfect, hearty, cold weather salad that works any night of the week. Enjoy!
Source: Jerusalem: A Cookbook by Yotam Ottolenghi
1 head cauliflower, broken into small florets
5 tbs olive oil
Kosher salt and black pepper, to taste
1 large celery stalk, thinly sliced on an angle
5 tbs chopped toasted hazelnuts
1/3 cup chopped fresh flat-leaf parsley
1/3 cup pomegranate seeds
¼ tsp ground cinnamon
¼ tsp ground allspice
1 tbs sherry vinegar
1 ½ tsp maple syrup
Preheat your oven to 425 F.
On a rimmed baking sheet, mix the cauliflower with 3 tbs olive oil, plus salt and black pepper to taste. Spread out in a single layer and roast 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 let it cool down.
Add the hazelnuts to the cauliflower, along with the remaining 2 tbs olive oil and the rest of the ingredients. Toss well, then taste and adjust the seasoning as needed. Serve immediately.