Yotam Ottolenghis Cauliflower Salad Food
YOTAM OTTOLENGHI'S CAULIFLOWER SALAD
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
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
YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD
Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
- Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
- To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 4 grams
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- Coarsely grate a third of the cauliflower into a bowl and set aside. Break the remaining cauliflower into florets, roughly 1¼ inches wide, and place them ina separate bowl with the cauliflower leaves, if you have any, and the onion. Toss with 2 tablespoons of the oil and ¼ teaspoon salt, then spread on a large parchment-lined baking sheet. Roast for about 20 minutes, until cooked through and golden brown. Remove from the oven and set aside to cool.
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