October 9, 2024

Roast Cauliflower Salad

Name: Roast Cauliflower Salad with spiced black garlic dressing
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
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; 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

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

Rated 5.0 stars by 1 users

Servings

4 - 6

Prep Time

25 minutes

Cook Time

25 minutes

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.

Author:

Yotam Ottolenghi (adaptation)

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

Preheat the oven to 220C
Douse the florets in the olive oil, salt and pepper, mix well to coat evenly, then turn the florets onto a baking tray.
Roast for 20 mins. Flip the florets then roast for a further 5 mins.
Allow the cauliflower to cool. (Try not to pick at these too much while they cool down - hehe)
Add the hazelnuts, celery, and green herbs to the cauliflower.
Shake up all the dressing ingredients together and pour over the salad, then toss gently.
Sprinkle pomegranate or dried cranberries on top before serving.

Recipe Note

Enjoy this salad best at room temperature. It will keep well for a day or two in the fridge but it is not recomended to eat it fridge cold.

Roast Cauliflower Salad