Ottolenghi’s Cauliflower Salad

Our Ottolenghi-inspired Cauliflower Salad is packed full of colour, fibre, antioxidants and most importantly, flavour! Th addition of hazelnuts and pomegranate not only provide an exciting range of crunchy and juicy textures, but also a prebiotic punch to keep your gut happy and healthy. Bring this salad to your next family gathering or pair it with your favourite protein and carbohydrate for a complete meal.


Serves 3-4

Ingredients: 

  • 1 large cauliflower, broken into small florets

  • 1-2 tbsp extra virgin olive oil

  • 2 celery stalks, cut into 1.5cm slices on a diagonal

  • ⅓ cup hazelnuts, raw, skin on

  • ½ pomegranate, seeds only

  • 1 bunch parsley, roughly chopped

Salad Dressing

  • 2 tbsp extra virgin olive oil

  • 1 tsp cinnamon powder

  • 1 tsp Chinese five spice (or allspice)

  • 1 tbsp sherry vinegar

  • 1 tbsp maple syrup


Method: 

  1. Preheat the oven to 220 degrees (200 degrees fan forced).

  2. Toss cauliflower florets with extra virgin olive oil, spread on a baking tray and bake for 20 minutes. Turn, and cook for a further 5 to 10 minutes until the edges are golden brown

  3. Remove from the oven and set aside to cool.

  4. Toast hazelnuts in a pan on high heat for 5 minutes, turning regularly to avoid burning. Let the hazelnuts cool slightly, then roughly chop them.

  5. Mix all salad dressing ingredients together in a small bowl.

  6. Place hazelnuts, parsley, celery and cauliflower in a large serving bowl. Toss through salad dressing.

  7. Scatter pomegranate seeds on top and serve with your protein and carbohydrate of choice.

RecipesMichelle Theodosiholiday eating