Photo by: Jonathan Lovekin

Roasted cauliflower & hazelnut salad

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1 head of cauliflower, broken into small florets (660g in total)
5 tbsp olive oil
1 large stick of celery, cut on an angle into 0.5cm slices (70g in total)
30g hazelnuts, with skins
10g small flat-leaf parsley leaves, picked
50g pomegranate seeds (from about 1/2 a medium pomegranate)
1/3 tsp ground cinnamon
1/3 tsp ground allspice
1 tbsp sherry vinegar
1 1/2 tsp maple syrup
salt and black pepper

Cauliflower, raw or lightly cooked, is a useful salad ingredient, above all in winter when there isn't a great variety of fresh vegetables available. It soaks up flavours particularly effectively and benefits from
anything sweet and sharp. This salad, which will go well with the Chicken sofrito (see page 190) or with Grilled fish skewers with hawayej and parsley (see page 226) is inspired by a recipe from a brilliant
Australian chef and food writer, Karen Martini.

Serves 2-4

(p 62, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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Perfect with

  1. Allspice (pimento)

    Sweet and mellow, this must-have spice is an Ottolenghi favourite

    Allspice (pimento)

  2. Quebec maple syrup

    Quebec maple syrup

  3. Valdespino sherry vinegar

    A few drops goes a long way with this rich and distinctive spanish vinegar

    Valdespino sherry vinegar


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