Cauliflower is an excellent base for salads, especially nice with crispy burnt edges as in this recipe. More textures are added with crunchy toasted nuts and currants, and freshness from sliced celery, parsley and a classic vinaigrette dressing.
Ingredients
- 1 small-medium head cauliflower
- 1 head purple cauliflower (or 2 regular cauliflowers)
- 2 Tbsp Olive Oil
- Salt and Pepper
- 30g hazelnuts or almonds
- 1 stick of celery, sliced finely
- 1 Tbsp Olive Oil
- 1 Tbsp Balsamic Vinegar
- 1 tsp Dijon Mustard
- 2 Tbsp flat leaf parsley leaves
- 1 Tbsp currants
Instructions
- Preheat oven to 220C/400F.
- Break the cauliflower into medium sized florets, drizzle with olive oil and season with salt and pepper well. Roast on the top shelf for 25-35 minutes or until the cauliflower is charred on the tops and edges. Set aside to cool.
- Reduce oven temperature to 170C/340F. Spread the nuts out on a tray lined with baking paper and roast for 15 minutes.
- Allow the nuts to cool to the touch and then roughly chop them and add to the cauliflower along with the sliced celery.
- Mix together the 1 Tbsp olive oil with 1 Tbsp balsamic and 1 tsp Dijon mustard. Stir well and drizzle over the cauliflower.
- Top with the parsley and currants.
This recipe is adapted from Roasted Cauliflower & Hazelnut Salad, p62 Jerusalem by Yotam Ottolenghi and Sami Tamimi.
Want to serve this salad in other Ladelle colours and pieces? You might like our
Ladelle collection from the Nadia, Mosaic or Tapas range.
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