Roasted Cauliflower Hazelnut Celery Salad via Jerusalem

This Roasted Cauliflower Hazelnut Celery Salad via Jerusalem is one of my very favorite recipes, from one of my very favorite cookbooks from recent years. I have made, or tasted many of the recipes from this book, as the book has been very popular amongst my cooking and entertaining friends, but there’s something about this salad. I have made this Roasted Cauliflower Hazelnut Celery Salad via Jerusalem multiple times, which for a person who has to cook constantly and come up with new recipes of her own almost as frequently, repeating a recipes says something big. Basically, I really love this Roasted Cauliflower Hazelnut Celery Salad via Jerusalem and of course was quick to include in on the menu for my Jerusalem Cookbook Dinner Party. It’s absolutely everything that’s right about winter cooking, and more importantly, a winter salad. And you get to show off your new Pomegranate opening techniques when you make this Roasted Cauliflower Hazelnut Celery Salad via Jerusalem. Fun, right?

Print Recipe

Roasted Cauliflower Hazelnut Celery Salad via Jerusalem

Roasted Cauliflower Hazelnut Celery Salad via Jerusalem is one of my very favorite winter salads featuring hazelnuts, pomegranate seeds, and celery.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Servings: 4

Author: From Jerusalem, by Yotam Ottolenghi and Sami Tamimi.

Ingredients

• 1 head cauliflower; in small florets
• 5 tablespoons olive oil
• 2 large celery stalks cut on bias ¼- inch slices
• 5 tablespoons hazelnuts skins on preferred
• ⅓ cup flat leaf parsley leaves
• ⅓ cup pomegranate seeds here’s a pantry tip
• 1 tablespoon sherry vinegar
• 1 ½ teaspoons maple syrup
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• sea salt and freshly ground black pepper

Instructions

• Preheat the oven to 425° F.
• Place the cauliflower on a lined baking sheet*. Drizzle with 1-3 tablespoons of olive oil and toss it together with some salt and pepper.
• Roast in the oven for 20-30 minutes until parts of it are turning golden brown (it shouldn’t be too soft).
• Transfer to a large salad bowl and set aside.
• Decrease the oven temperature to 325° F.
• Spread the hazelnuts on the same baking sheet and roast for 10-15 minutes.
• Meanwhile, in a small bowl, whisk together 2 tablespoons olive oil, sherry vinegar, maple syrup, cinnamon and allspice. Set aside.
• Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the pomegranate seeds, celery, parsley, and dressing.
• Toss the salad. Season with salt and pepper to taste.

Notes

*I always line with a sil-pat, but foil or parchment work too. They’re just not reusable.
Serve at room temperature.