This recipe caught my eye the other day and I have been desperate to try it – there are still lots of gleaming white cauliflowers around as well as large glossy, ruby pomegranates too so I determined to pick both up, sooner rather than later. I was intrigued by the ‘spicing’. It’s almost Christmasy, warm, with maple syrup, allspice and cinnamon but with the fresh flavours of sweet, slightly tart pomegranate arils (seeds), crunchy celery and grassy parsley, perfectly complemented by the roasted hazelnuts. I made it for an impromptu lunch yesterday and two teenagers gave it a huge thumbs up. It’s a lovely way to eat cauliflower and would be a stunning addition to the Easter table.
This really is a fabulous recipe book, full of gorgeous flavours and so much history too. Yotam Ottolenghi also writes for the Guardian at the weekend so you can catch up with his cooking there and be amazed at some of the vitriol in the comments section – I hope he doesn’t read them – from people who are sitting on their backsides contributing nothing at all to society…
Pomegranates are an ancient fruit most likely originating from Persia – modern day Iran. Also mentioned in Babylonian texts, The Book of Exodus, The Q’ran and the Homeric Hymns, their history is quite amazing – do click on the link which will take you to the Wikipedia page, if you want to know more. Incredible that one was found in the tomb of the butler to Queen Hatsheput – makes one feel quite insignificant in the grand scheme of things!
Notoriously fiddly to extract, the arils can range from sweet to sour so do taste yours to see if you need to adjust the dressing. The best way to extract the arils is to cut a fruit in half then in half again. Bend backwards slightly, to loosen then, place skin side up in a high sided bowl and paddle (whack) the leathery skin with the back of a wooden spoon. The juice does get everywhere so don’t wear white like I did! Their pith is really bitter so do pick out any stray bits that may jettison with the arils.
Strip the leaves off the cauliflower, saving the best ones for the veggie-soup-making bag in your freezer – I know you have one! Insert the point of a sturdy knife into the edge of the core at the bottom and carefully tunnel out as much of the core as you can. The florets are easy to break off then. Cut any really large ones in half and spread onto a baking sheet. Drizzle with 3 tablespoons of olive oil and tumble them around to coat with the oil. Sprinkle with salt and pepper and roast for about half an hour ’til golden and crispy in places – I turned them halfway through.
Make the dressing while the florets are roasting – I added a little pomegranate syrup for a sharper flavour. Extract the pomegranate seeds and chop the celery and parsley. If you soak the chopped celery in a little bowl of cold water they will become super crispy – a trick I learned from my mum! When the florets are done, turn the heat down and pop the nuts in to roast. Once the nuts are done and cool enough to handle, chop coarsely then assemble and dress the salad.
I am taking this delicious, healthy salad over to the Savouring Saturdays Linky Party – hosted by
Raia from Raia’s Recipes:
Eva from Whole Food Mom On A Budget:
Danielle from It’s A Love/Love Thing:
Trish from Keep the Beet:
Take a look to see the fabulous recipes on offer!
Roasted Cauliflower & Hazelnut Salad
Adapted slightly from Jerusalem by Ottolenghi and Tamimi
INGREDIENTS
- 1 head of cauliflower broken up into small florets about 660g (mine was about 800g)
- 5 tablespoons olive oil (separated)
- Salt and pepper
- 2 sticks of celery cut on an an into ½ cm slices about 70g
- 30g hazelnuts with skins (I also used a few walnuts)
- 10g small flat-leaf parsley – leaves only
- 50g pomegranate seeds (about half a medium pomegranate)
Dressing
- ⅓ tsp ground cinnamon
- ⅓ tsp allspice
- 1 Tbsp cider vinegar
- 1 tsp of pomegranate syrup)
- 1 ½ tsp maple syrup
INSTRUCTIONS
- Preheat the oven to 220C/425F
- Slice any really large florets in half and place on a baking tray. Drizzle over 3 Tbsp of oil over them and season with salt and pepper. Toss them about to coat in the oil, then spread out in an even layer and roast for 25 – 35 minutes, until the cauliflower is crisp and golden brown. I turned them over after 15 minutes. Transfer to a large bowl or plate to cool down.
- While the florets are roasting, make the dressing by mixing the ingredients together in a small bowl. Taste and adjust the seasoning. Set aside.
- Chop the celery on the diagonal and very coarsely chop the parsley.
- Turn the heat down to 170C/325F . Spread the nuts onto a baking tray and roast for about 10 to 15 minutes. When cool enough to handle, rub off any loose skins and chop coarsely.
- In a large bowl, gently mix together the cauliflower, celery, parsley and nuts. Turn onto a serving plate, drizzle with the dressing and scatter over the pomegranate seeds.
- Serve at room temperature.
Looks sooooooo good!!!! Love that book 😍😍 xxx
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It’s a great book. So inspirational xx
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I love it xx
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I’ve just looked at his recent recipe and article online…what is wrong with people??
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Exactly!! If they are so fantastic why don’t they have shops, cookbooks, TV series…the internet has just made it too easy for nasty to prevail. I reckon he should move over to WordPress to feel the love!!!
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Absolutely!!!! We’d look after him :)
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Looks so pretty and tasty. I have a pomegranate in the fruit bowl awaiting some attention. I loved his show and must get the book. Friends have been raving about it too. (Will just have to hide it from the hubby….maybe a mums day request..)
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My 16yo and friend LOVED it. The book is well worth getting. Loved his shows too! The book was a Christmas gift that I was thrilled with.
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This looks delicious! Roasted cauliflower is my favorite and the pom seeds look beautiful!
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It didn’t last long – thank goodness I had the presence of mind to take a few quick snaps of it…glorious pom seeds make everything look gorgeous!
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This looks so amazing – and I want that book! :)
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It is a beautiful looking recipe – the book is full of them. As a testament to his books – I haunt second hand bookshops and never see any of his in there…
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Beautiful! I made a roasted vegetable dish topped with pomegranate seeds for Thanksgiving- the pop of color and crunch is fabulous! This dish looks wonderful… I love this cookbook too :)
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These ones were really very sweet – they vary so much that I find I have to taste them (such a hardship) first to adjust the seasonings…it is a great book….
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I grew up in Jerusalem and can tell you that pomegranate seeds are scattered over many dishes there, from rice pilaf to lamb shanks and roasted vegetables, like in this recipe. It’s a very tasty habit! :)
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Wow – what an interesting place to grow up! Such a fascinating food culture too. I remember pom seeds liberally adoring many puddings when I was a girl in Kenya…
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It is indeed a fascinating place, with wonderful foods. :) Kenya sounds so fascinating. I traveled to many places, but still not to Africa. It’s on the list! :)
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Absolutely fabulous magical
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Thanks Roger! If I could only take a photo half as well as you do….
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What a gorgeous dish. I love this book and all of the ways you are using it to make beautiful food, Selma.
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Thanks Shanna – Ottolenghi’s food is just so beautiful – I mean physically beautiful…and quite healthy for the most part! Hope you are having a lovely Sunday!
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Looks delicious. Pomegranate seeds are like little jewels on top of anything. I like your labeled, easy to understand photo progression, too.
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Thanks! I had someone comment on how helpful if was to have a photographic step by step so I thought I would try and oblige as much as I could – sticky fingers allowing that is!
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You know you have a winner when you get teenaged thumbs ups!! Way to go, Selma!
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Thanks Patty! It’s always a relief when the big kiddos like something :)
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Haha, I bet! Have a great day, Selma!! :)
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Nice! I thought this would be a recipe from Ottolenghi (& Tamimi) as soon as I saw the picture. Sounds so great!
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Thanks Karinna – easy and very tasty – I might add some mint next time…
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I really like his recipes. That’s a lovely book to own and a terrific salad to eat. It’s just so pretty to look at.
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Thanks Maureen – I really like his recipes too – I loved his TV series – they were brilliantly filmed and just made me want to pack my bags and go cook!
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This is one recipe from Jerusalem which I HAVE to try. Gorgeous, gorgeous colours and flavours :)
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It really caught my eye the other day when I was leafing through it and I couldn’t stop thinking about it! Let me know what you think if you do make it…
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Your salad is beautiful with the ruby pomegranate seeds sprinkled on top and sounds delicious.
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I made this last night – didn’t pick up any mint and only had curly parsley in the fridge. Regardless, it was stunning! Thanks for sharing!
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Thrilled that you made it and enjoyed it Karinna! I’m out and about but will check your post when I get home as I got a ping back!!!! Thanks for letting me know 😊😊😊
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This dish looks incredible…and all jeweled with pomegranate…stunning Selma as always x
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Thanks lovely and thank you for sharing on Twitter too…:)
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Beautiful photos of a delicious salad . . . I can attest to the recipe being wonderful, as are all of the ones I’ve tried in this book so far.
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Thanks! There are some really brilliant ones in this book – do you have any faces?
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Mejadra!!! Stuffed artichokes with peas and dill; open kibbeh and I love the conchiglie with yogurt, peas and chile. My co worker made the chicken with shallots and jerusalem artichokes and it was soooooo good, he gave me some because I picked up the chokes for him at the market. What is your favorite? What will you cook next?
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Hi Selma,
I always bake my cauliflower, I tried it years ago instead of the traditional deep frying and never looked back. These look delicious, I love the fresh parsley and pomegranate combo. Xx
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It is another great recipe from Yotam Ottolenghi, thats for sure. I have a “fear of frying” – well, if I am honest, it is a “fear of the smell of frying that clings and lingers for days” so I rarely make anything like that and will usually roast/bake the item in question instead…
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You take wonderful photos! The colours look so vibrant in this post. Great header image too – I assume it’s your work again?
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Thanks so much. I use my iPhone 4S and it has been a huge learning curve to get the best out of it. Natural light and and a couple of editing apps makes them sing too. The apps I use are snapseed for adjusting the exposure and fotor to add text and collage the tutorials. The header was snapped a few years ago after a lovely Sunday lunch and makes an appropriate header! Thanks so much for your lovely comments!
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I am even more impressed now, I had no idea it was possible to produce such high quality images using an iPhone. Very well done!
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Thank you – it has taken a lot of research and effort!!
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Wow. That cookbook sounds amazing (I love middle eastern food), and your salad looks delicious. :) Thanks so much for sharing this at Savoring Saturdays, I hope you’ll link up with us again this weekend!
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