Yotam Ottolenghi's Cauliflower Salad

• 份量: 5 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

1 large cauliflower or 2 small

2 Tbsp extra virgin olive oil

½ tsp each salt and pepper

1 celery stalk (cut into 0.5cm / 0.3" slices on the diagonal)

1/3 cup hazelnuts (raw, skin on)

½ pomegranate (seeds only, ~1/3 cup)

1 cup parsley leaves (lightly packed)

2 Tbsp extra virgin olive oil

1/3 tsp cinnamon powder (see note)

1/3 tsp allspice (see note)

1 Tbsp sherry vinegar

1½ tsp maple syrup (or honey)

¼ tsp salt

¼ tsp pepper

步骤

Roast Cauliflower:

Preheat oven to 220°C/425°F (200°C fan).

Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!

Transfer to bowl and let cool for 20 minutes.

Toast Hazelnuts:

Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.

Cool slightly, then roughly chop (most skin will naturally fall off).

Salad dressing:

Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.

Plate up:

Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.

备注

This is the “Roasted Cauliflower & Hazelnut Salad” from Yotam Ottolenghi’s cookbook Jerusalem. The only amendment I made was to reduce the total amount of oil used from 5 tablespoons down to 4 tablespoons.

1/3 teaspoon is not a standard spoon measure. Just use a slightly heaped 1/4 teaspoon, or 2/3 of a 1/2 teaspoon.

Best served on the day of making, but still very, very good the next day. Always serve at room temp, never fridge cold!

营养

• 卡路里: 178 kcal
• 总脂肪: 15 g
• 饱和脂肪: 2 g
• 钠: 393 mg
• 总碳水化合物: 9 g
• 膳食纤维: 3 g
• 总糖: 4 g
• 蛋白质: 4 g