Yotam Ottolenghis Cauliflower Salad Food

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

YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD

Yotam Ottolenghi's Tomato and Pomegranate Salad image

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

Ingredients

2 pints mixed small or cherry tomatoes, of varying colors
2 teaspoons za'atar
3 1/2 tablespoons extra-virgin olive oil
Seeds from 1 pomegranate
1/2 yellow bell pepper, seeds removed and very thinly sliced
1/2 small red onion, peeled and very thinly sliced
1/3 cup loosely packed fresh basil leaves, torn into pieces
1/3 cup loosely packed fresh mint leaves, torn into pieces
1 1/2 teaspoons freshly squeezed lemon juice
Flaky sea salt
3 1/2 ounces manouri or feta cheese, broken into small chunks

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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