Roasting dresses up cauliflower and makes it a great match for bold, spicy flavors. This Ottelenghi inspired recipe lends itself to innumerable variations.
Pomegranate seeds add a nice sour note and their bright red, jewel tones, jazz up the salad. To release the seeds, cut the fruit in half horizontally. Working over a bowl, cup one of the halves in your hand with the seeds facing your palm. Lightly whack the fruit with the back of a wooden spoon and let the seeds fall from your palm into the bowl.
Oven-Roasted Cauliflower Salad with Aromatic Herbs and Spices
Ingredients
- Serves 4-6
- 1 head of cauliflower cut into florets
- 3 tablespoons olive oil
- 30 g hazelnuts or almonds, toasted and roughly chopped
- A handful of parsley, finely chopped
- A handful of dill, finely chopped
- 50 g baby spinach leaves
- 100 g French green beans
- 50 g pomegranate seeds
-
For the salad dressing
- 2 tablespoons apple cider vinegar
- 1/3 teaspoon cinnamon
- 1/3 teaspoon allspice
- 1 tablespoon honey
- Salt and pepper
- 3 tablespoons olive oil
Instructions
- Preheat oven to 390° F/200°C. Toss the cauliflower florets with 3 tablespoons of olive oil, salt and pepper in a large bowl. Spread out, in a single layer, on a roasting tray and cook for 20-25 minutes until the florets are tender and golden brown. Cool on the tray, then, transfer to a mixing bowl.
- Fill a medium size saucepan with salted water and bring to a boil. Add the green beans and blanch 4 minutes. Drain into a colander and cool with running tap water.
- In a medium size bowl, whisk the vinegar, cinnamon, allspice, honey, salt and pepper. Once the salt has dissolved, whisk in the oil. To assemble the salad, add the herbs, spinach, green beans, pomegranate seeds and toasted nuts to the cauliflower. Pour over the dressing and mix gently. Taste, adjust the seasoning if necessary and serve.
3.1
https://www.charlottepuckette.com/recipes/salads/oven-roasted-cauliflower-salad-with-aromatic-herbs-and-spices/
