roast cauliflower salad with black garlic dressing in a bowl

Roast Cauliflower Salad

This roast cauliflower salad with a spiced black garlic oil dressing is the only way I want to eat cauliflower from now on. This is an adaptation of an Ottolenghi cauliflower salad. You have to try it and let me know if you love it as much as I do!

Roast Cauliflower Salad with spiced black garlic dressing

Yotam Ottolenghi (adaptation)

Servings

4 - 6

Prep Time

25 minutes

Cook Time

25 minutes

Cuisine

Mediterranean

Category

salad

This roasted cauliflower salad is so delicious! You need to roast the cauliflower on a high heat so it's good and crispy, not soggy. We subtly adapted Yotam Ottolenghi's cauliflower salad recipe to add satisfying complex black garlic notes.

Roast Cauliflower Salad with spiced black garlic dressing

Ingredients

  • 1 large cauliflower head, cut into florets
  • 2-3 tbsp Olive Oil infused with Black Garlic
  • salt and pepper
  • 1 celery stalk, sliced finely
  • ⅓ cup hazelnuts, roasted
  • ½ pomegranate, seeds only, or a handful of dried cranberries
  • 1 cup parsley or coriander leaves, chopped

Dressing

  • 2 tbsp Olive Oil infused with Black Garlic
  • 1.5 tsp maple syrup
  • ⅓ tsp cinnamon
  • ⅓ tsp ground allspice
  • ¼ tsp Black Garlic Sea Salt
  • ¼ tsp ground pepper
  • 1 tbsp rice wine vinegar or sherry vinegar

Directions

  1. Preheat the oven to 220C

  2. Douse the florets in the olive oil, salt and pepper, mix well to coat evenly, then turn the florets onto a baking tray.

  3. Roast for 20 mins. Flip the florets then roast for a further 5 mins.

  4. Allow the cauliflower to cool. (Try not to pick at these too much while they cool down - hehe)

  5. Add the hazelnuts, celery, and green herbs to the cauliflower.

  6. Shake up all the dressing ingredients together and pour over the salad, then toss gently.

  7. Sprinkle pomegranate or dried cranberries on top before serving.