With Spring comes the need for more and varied salad dishes. Found a new one yesterday that I think will become a staple around here. Yesterday’s culinary program at Highfield Hall was the first in a series of programs revolving around recipes from the Jerusalem cookbook.
I own this book and have actually made a few things from it that we’ve enjoyed, but the Roasted Cauliflower and Hazelnut Salad was unchartered territory. Thankfully, that is no longer the case. I plan to make it tonight. It’s really that good!
1 head cauliflower, broken into small flowerets
3 to 4 TBS olive oil
1 large stalk of celery, 1/4″ slices ( looks pretty and has more surface area if cut at an angle)
1/3 C each: hazelnuts (or walnuts), parsley leaves, and pomegranate seeds (or dried cranberries.)
1/4 tsp each: cinnamon and allspice
1 TBS sherry vinegar
1 1/2 TBS maple syrup
- Toss the cauliflower with the olive oil and season with salt and freshly ground pepper. Spread out on a half sheet pan and roast in a pre-heated 425 oven for 30 minutes. Cauliflower should be starting to be browned and crisped on the edges.
- Scrape the cauliflower into a large bowl and let it cool.
- Chop the nuts into fairly small pieces. Toast the nuts in a dry frying pan or on a baking sheet in the oven. Toss them around a few times for even toasting. Should take around 5 minutes. Let them cool.
- Mix the vinegar, maple syrup, cinnamon and allspice in a small bowl.
- Combine the cauliflower, celery, nuts, parsley, and vinegar mixture in a large bowl. Toss well. Serve at room temperature.
- Can be made earlier in the day, refrigerated and then brought back to room temperature without a problem.