Cauliflower and Hazelnut Salad with Sherry-Maple Dressing

by rivka on November 20, 2013 · 4 comments

in gluten-free, good for you, sides, vegan, vegetarian, weekday lunch

The seasons have turned, haven’t they? The pretty little pint of greenhouse cherry tomatoes on my counter notwithstanding, DC’s got a case of cold wind and short days that puts me in the mood for stew and hot cider.

But first, before I wind down on salads for weekday lunch, I want to share a good one that makes the most of fall produce and that I think you’ll enjoy serving all winter long.

Tell me you’re shocked that it comes from Yotam Ottolenghi; I don’t believe you. The new king of vegetables has struck again, and this time, there isn’t a drop of tahini or yogurt in sight. (That might surprise you.) The dressing is a simple concoction of sherry vinegar and maple syrup, which slicks a big pile of roasted cauliflower, celery, parsley, pomegranates, and toasted hazelnuts. Doesn’t it just sound like fall?

You won’t want to miss this one. Especially since later this week, you just might feel the urge to make a certain pie.

Stay tuned, friends.

Cauliflower and Hazelnut Salad with Pomegranates
Adapted from Jerusalem, by Yotam Ottolenghi

1 head cauliflower, broken into bite-sized florets
5 tablespoons olive oil
1 large celery stalk, sliced thinly on the bias
5 tablespoons hazelnuts
1/3 cup parsley leaves
1/3 cup pomegranate seeds
1 tablespoon sherry vinegar
1 ½ teaspoons maple syrup
¼ teaspoon cinnamon
¼ teaspoon allspice
Flaky salt and pepper

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper. Spread cauliflower on the baking sheet in a single layer, drizzle with 3 tablespoons olive oil, sprinkle lightly with flaky salt and pepper, and bake for 35-40 minutes, stirring once halfway through, until cauliflower is golden brown in spots.

Reduce oven temperature to 325 degrees.

Spread hazelnuts on a baking sheet lined with fresh parchment paper, and toast for about 15 minutes checking at the 10-minute mark) until uniformly golden brown. Let hazelnuts cool, then wrap hazelnuts in a towel and rub back and forth to loosen and remove their papery skins. Chop coarsely.

Meanwhile, make the dressing: Whisk remaining 2 tablespoos olive oil, sherry vinegar, maple syrup, cinnamon, and allspice in a medium bowl. Add ½ teaspoon flaky salt and a couple grinds of pepper and stir to combine.

In a large bowl, combine cauliflower, hazelnuts, pomegranate, celery, parsley, and dressing. Stir to incorporate, and serve.

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