Jerusalem
Roasted Cauliflower and Hazelnut Salad
Page 62
Cuisine: Middle Eastern | Course Type: Salads
View photos (2)Tags: pomegranate hazelnuts nuts cauliflower visual celery
Recipe Reviews
friederike from Berlin,
I really enjoyed this salad; DH did not. His main criticism was that it was everything and nothing; it had too many different ingredients added and he ended up not tasting the cauliflower (I did). I understand what he means - the salad wasn't as crisp and simple in taste, the way other Ottolenghi dishes may be - the Chargrilled Cauliflower with Tomato, Dill and Capers is a good example.
And yet, I enjoyed the combination of the nutty flavours of roasted cauliflower with allspice and hazelnuts, with the fresh accent of pomegranate and celery. And it's a beautiful dish!
Edited after receiving feedback:
DH reconsidered. He thinks there should have been more cauliflower, but more importantly: the cauliflower was just this bit too soft. Make the chunks larger, cook them less, set the oven temperature higher but bake a few minutes less, so that they end up being crisp and nicely charred (or just prepare them in a grill pan, my own two cent).
(edited 24th November 2012) (0) comment (1) useful
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