Roasted Cauliflower, Parsley and Hazelnut Salad

 

After discovering this salad, you most likely will not want to eat anything else ever again. It’s the most perfect array of flavours and textures. The ingredients might seem like unlikely combinations but after trying this you’ll never look back. Basically this is an extremely impressive, unique and tasty addition to any dinner party you’re hosting. It is a lovely accompaniment to meat or fish alongside a nice big bowl of couscous.

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What you’ll need:

  • 1-2 heads of cauliflower, rinsed and cut into medium-sized florets
  • 2-3 packages of flat-leaf parsley, rinsed and roughly chopped
  • 3 long celery sticks, sliced on an angle
  • Half a cup of hazelnuts, smashed or roughly chopped
  • Fresh pomegranate seeds (ONLY IF IN SEASON)
    OR
  • A couple handfuls of dried cranberries
  • Olive oil, salt and pepper
  • Some maple syrup
  • Cider or Sherry vinegar

What to do:

Preheat your oven to a not too high temperature and put the cauliflower florets into a large roasting tray (or parchment lined baking sheet) drizzle generously with olive oil and season with salt and pepper.

Roast the cauliflower for 40 minutes to an hour, stirring the cauliflower around every 10 minutes or so. At first the cauliflower will seem like a lot but it will shrink down significantly. It’s not ready until the cauliflower is golden and shrivelled and incredibly tasty.*

While the cauliflower is roasting prepare the rest of the salad.

Chop the parsley, the celery and dry toast the hazelnuts in a frying pan until golden and fragrant. When the hazelnuts have cooled off, add to the salad and sprinkle with the cranberries or pomegranate seeds. Squeeze some lemon juice over the salad just to keep it fresh.

When the cauliflower is ready allow it to cool off completely and then add to the rest of the salad and toss well. Combine about a quarter cup of maple syrup with a quarter cup of vinegar, season with salt and pepper and stir well.

Drizzle most of the dressing on the salad and toss again. The oil from the cauliflower should be enough oil for the salad but you can always add a bit more if you like.

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Oh god its going to be so incredible.

 

* I usually roast 2 heads of cauliflower because I snack on so much before the meal that roasting 2 is the only way to ensure there’s still cauliflower left to go in the salad once it’s dinnertime.

 

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This entry was posted in Middle Eastern, Salads, Veg, Vegan. Bookmark the permalink.

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