Best Roasted Cauliflower Grape And Cheddar Salad Ottolenghi Recipes

YOTAM OTTOLENGHI'S CAULIFLOWER SALAD

Yotam Ottolenghi's Cauliflower Salad image

From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.

Provided by Nagi | RecipeTin Eats

Categories Salad

Time 40m

Number Of Ingredients 13

Ingredients

1 large cauliflower or 2 small
2 tbsp extra virgin olive oil
1/2 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)
1/2 pomegranate (, seeds only (~1/3 cup))
1 cup parsley leaves (, lightly packed)
2 tbsp extra virgin olive oil
1/3 tsp cinnamon powder ((Note 2))
1/3 tsp allspice ((Note 2))
1 tbsp sherry vinegar
1 1/2 tsp maple syrup ((or honey or golden syrup))
1/4 tsp each salt and pepper

Steps:

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.
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).
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.

Nutrition Facts : Calories 178 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ROASTED CAULIFLOWER, CHEDDAR, AND GRAPE SALAD

Roasted Cauliflower, Cheddar, and Grape Salad image

Make and share this Roasted Cauliflower, Cheddar, and Grape Salad recipe from Food.com.

Provided by h.orlando

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large head cauliflower, broken into 4cm florets
90 ml rapeseed oil
salt and black pepper
2 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
30 g raisins
40 g toasted hazelnuts, roughly crushed
100 g red grapes, halved and, if necessary, deseeded
80 g creamy cheddar cheese, crumbled
20 g roughly shredded parsley

Steps:

Heat the oven to 200C/390F/gas mark 6. Toss the cauliflower with half the oil, a quarter-teaspoon of salt and some black pepper. Spread on an oven tray and roast for 20 to 25 minutes, stirring once or twice, until nicely browned. Set aside to cool.
In a bowl whisk the remaining oil with the vinegar, mustard, honey and a quarter-teaspoon of salt. Add the raisins and leave to soak for at least 10 minutes. Just before serving, transfer the cauliflower to a bowl with all the other ingredients. Pour over the dressing, toss gently, adjust the seasoning to taste and serve.

Nutrition Facts : Calories 241, Fat 13.5, SaturatedFat 4.8, Cholesterol 21, Sodium 205.8, Carbohydrate 23.9, Fiber 5.9, Sugar 13.6, Protein 11.1