This post is going to be brief, very brief. Right now I'm packing to go on holiday for a month and, as is my usual bent, I have left just about everything to the last minute ("why do today what you can put off till tomorrow?" has long been my motto), so the fact that I'm doing a post at all is something of a miracle.
This week at I Heart Cooking Clubs our theme is Pot Luck - normally a week when I like to go a bit "all out" and do something special - but for reasons mentioned above that's just not happening. Over the last week, as I get myself ready for departure, quick and easy has most times been the order of the day. And this roasted cauliflower salad from Ottolenghi's Jerusalem: A Cookbook has become a regular stand-by in my kitchen of late. It's no secret, if you visit here regularly, that one of my favourite meals (summer or winter) is a salad, and in the middle of the southern hemisphere winter this salad is easy to put together (in the absence of leafy greens), and substantial enough for the cooler weather. It also just so happens that at Tasting Jerusalem this month our theme is salads, so this post is doing double duty.
This quantity would probably feed four people as a side dish, and indeed I think it would be delicious with a bit of lightly roasted salmon or grilled lamb chops, but I love it as a meal all on its own and, as such, this makes two fairly substantial meal sized portions.
Ever one to gild the lilly, I've tricked the original recipe up a little with the addition of some preserved lemon and black olives, as well as a touch of pomegranate molasses. I also used salted almonds instead of the roasted hazelnuts called for in the original recipe. I've made it with the hazelnuts too, and even though hazelnuts are frequently my "preferred" nut in so many salads, somehow in this one I think I like the almonds just a little better.
Like every Ottolenghi recipe I've tried so far, this one offers a sensational combination of flavours and textures. I urge you to try it. 'Nuff said ... I need to get on with the packing.
Roasted Cauliflower & Almond Salad
Adapted from recipe by Yotam Ottolenghi & Sami Tamimi
Serves 2 to 4 people
Click here for a printable copy of this recipe
1x head cauliflower, cut into small florets
flaky sea salt & freshly ground black pepper
1x large stick of celery, thinly sliced
generous handful roasted, salted almonds, roughly chopped
generous handful flat-leaf parsley leaves, finely chopped
1/4 of a preserved lemon, flesh discarded & skin finely chopped
handful kalamata olives
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses
extra parsley leaves to garnish
handful pomegranate seeds
Preheat oven to 220 degrees C (425 degrees F).
Toss cauliflower florets with a generous slosh of olive oil (2-3 tablespoons), and season liberally with flaky sea salt and freshly ground black pepper. Tip into an oven dish, ideally in a single layer, and put into the preheated oven. Cook until the cauliflower is tender and golden (about 25 minutes). Remove from the oven, transfer to a large bowl, and set aside to cool.
Add another 2 tablespoons of olive oil to the cauliflower, along with the celery, almonds, parsley, preserved lemon, olives, cinnamon and allspice, vinegar, and pomegrante molasses. Toss to combine everything well. Taste and adjust seasoning to your taste.
If you would like to get to know Yotam Ottolenghi a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...
... or check out Jerusalem and Ottolenghi's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.
I am also sharing this post at Tasting Jerusalem, a virtual cooking community exploring the vibrant flavors and cuisine of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi published by Ten Speed Press. You can follow along and cook with us by subscribing to omgyummy.com, following the hashtag #TastingJrslm on Twitter and Instagram, and liking our Facebook page.
I'm also, because it would be rude not to, I'm sharing this post this week at See Ya In the Gumbo hosted by the lovely, Michelle at Ms. enPlace, at Souper (Soup, Salad & Sammies) Sundays hosted by my good friend Deb at Kahakai Kitchen, at Cook Your Books, hosted by the lovely Joyce at Kitchen Flavours, and at My Meatless Mondays hosted by Chaya at My Sweet and Savory.
I love roasted cauliflower and this version looks and sounds delicious.ReplyDelete
Enjoy your holiday!
Thanks, Zosia. Roasting cauliflower is definitely my favourite way to eat it.Delete
A lovely and delicious looking plate of salad. I don't mind having it for my lunch too!ReplyDelete
Enjoy your holiday, Sue! Have fun!
Thanks for linking to CYB! See you when you get back!Delete
Thanks, Joyce. This makes a delicious lunch dish. I always try to make sure I have enough left for my lunch the next day.Delete
That salad looks great! I hope you find time on your holiday to post a photo or two, of course you'll be far too busy for one of your in-depth blog posts.
It's nice of New Zealand to be sending you off with a few love-taps (earthquakes for anyone not here today).
Have a wonderful time!
Thanks, Clare. I will definitely be making time on my holiday for a bit of blogging.Delete
Yes, those earthquakes were a great send-off. Pleased there's nothing shaking in this part of the world. Well not so far anyway.
This looks so good, looking forward to making it soon.ReplyDelete
Enjoy your holiday rambles!
Thanks, Kaye - hope you enjoy it.Delete
Oh another clever and creative twist on an already wonderful recipe. Terrific change-ups Susan. Can't wait to try the variation. And just adore that you brought in the preserved lemons! Hope I get to see you on your travels!!!ReplyDelete
Thank you so much, Beth. I really loved the preserved lemon in here too - it really works.Delete
The more I eat cauliflower, the more I like it! Great addition of olives for that salty extra ooomph.ReplyDelete
Hope you have a wonderful holiday, Sue!
Michelle, I feel exactly the same way about cauliflower. The salty olives and preserved lemon really work with the cauliflower.Delete
All of the warm spices in this salad sound so good! I wish I had some in my fridge to eat for lunch today. Have to go pick up the ingredients!ReplyDelete
Joanne, I think you would really like this one - I hope you give it a try.Delete
I have really been eying Ottolenghi's cauliflower recipes. They all look terrific, but I do love this one, with the crunch from the nuts and the bright pop of the pomegranate. I think you are brilliant to freeze the pomegranate seeds so that you have them year round. This looks absolutely delicious!ReplyDelete
Thanks, Kim. It's the "nuttiness" of the roasted cauliflower that really does it for me in this recipe. We don't grow pomegranates in New Zealand, so we get them only briefly when they are in season in the northern hemisphere. So it works really well to freeze the seeds when you can get them. Also means that you can use just a spoonful or two when you want them.Delete
Thank you for linking!ReplyDelete
Why I think this could even make me become a lover of cauliflower!! The master does it again! Have a wonderful trip Sue xoxoReplyDelete
Thanks, Mairi. I'm sure this recipe could at least help you to develop a slight "fondness" for cauliflower :-)Delete
I am a big fan of cauliflower so I know this is going to be a success.ReplyDelete
Any cauliflower fan is going to love this salad. Thanks for visiting :-)Delete
I've been dying to try this one, Sue! What a divine combination of flavors. I just love the tweaks you made, too - I'll definitely be following your lead when I make it. I hope you're enjoying your time away. Safe travels to you!ReplyDelete
I love roasted cauliflower and have been eying this one for a while. I love the combination of flavors. Somehow I think I missed this and didn't get it added to a Souper Sundays round up--sorry about that. I'll go back and add it in. ;-)ReplyDelete
I like your version of his salad. Looks very delicious!ReplyDelete