Roasted cauliflower & hazelnut salad from Jerusalem (page 62) by Yotam Ottolenghi and Sami Tamimi

  • ground allspice
  • cauliflower
  • celery
  • ground cinnamon
  • hazelnuts
  • maple syrup
  • parsley
  • sherry vinegar
  • pomegranates

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elysedc on June 17, 2022

    Brought this to a Christmas eve potluck (the pomegranate seeds really pop against all the green!) and it was enjoyed by all. Left out the hazelnuts due to an allergy, it was still very enjoyable.

  • Agaillard on March 30, 2022

    I was meh-ed at first - i found the sauce disappointing and the assembly of ingredients quite odd (and while I do like Ottolenghi I think he is overrated). But, put together, this was really nice and the sauce found its purpose. I really enjoyed it and will probably make again. Nice dish to surprise your guests with, in particular I think.

  • Ganga108 on February 27, 2022

    Beautiful! The play of the celery against the tartness of the pomegranate and the sweet maple syrup is gorgeous.

  • Astrid5555 on August 12, 2021

    Delicious! Great textural contrast from the crunchy hazelnuts, maybe a little less cinnamon next time. The salad had a subtle Christmassy feeling, which was a little weird for an August BBQ side. Apart from that, just perfect!!

  • GC62 on May 24, 2021

    I made this per the recipe, but doubled the amount of Hazelnuts. Came out perfect; slightly sweet, slightly salty and good crunch.

  • jhallen on May 06, 2021

    This was really good - nice combination of textures and flavors. All in all, a tasty salad, and very colorful.

  • Poppyseedbagel on May 02, 2020

    Pretty meh, compared with his other cauliflower salad recipes, and not worth the effort for me. The first Yotam recipe I haven’t swooned over.

  • mindyb on October 04, 2019

    Made this for Rosh Hashanah- I took the advice of prior reviewers and added less maple syrup and roasted the cauliflower for a long time- thanks for the great advice. I tripled the recipe which was straightforward. Everyone liked it and was a great room-temp addition to the dinner. The celery-haters did not like the celery and I would possibly omit next time

  • mondraussie on January 19, 2019

    Used pomegranate molasses instead of maple syrup - worked beautifully. Next time would reduce the cinnamon.

  • raybun on June 23, 2017

    We loved this salad. I omitted the celery as 2 out of 3 of us would have picked it out (not me!). The vinaigrette was perfectly balanced, and complimented the other ingredients very well. Served with the stuffed aubergines with lamb & pine nuts, also from Jerusalem.

  • anya_sf on May 29, 2017

    I thought this was fantastic. I did not find it too sweet (there is only 1/2 tbsp maple syrup). I liked the celery, but my husband didn't (but he never does). I would use half the cinnamon next time.

  • clcorbi on January 02, 2017

    I really loved this combination of ingredients--this is a gorgeous winter salad. Unfortunately, I found the dressing to be too cloying for my taste, and I wasn't able to finish my serving. (I should add to be fair that H loved this salad as is and did not find it too sweet.) Next time I would omit the maple syrup and almost all of the cinnamon (as the combination made me think of a baked good every time I got a cinnamon-heavy bite). I'd also up the vinegar a bit. With those changes I can see how this salad could go into heavy rotation for us, as it makes lovely use of winter vegetables, and every bite has such a nice mix of textures.

  • adelina on November 08, 2016

    Overall a good dish but was not a big hit at my house on the sweeness of the salad dressing. Next time ill be careful in using cinnamon and maple syrup.

  • Silverscreensuppers on August 09, 2016

    Mmmmmmmm is my verdict!

  • TrishaCP on February 14, 2016

    I really enjoyed this salad- I agree the key to success is to get the cauliflower well roasted. I also thought that to get the sweet flavors in line, it does also need to be well-seasoned with salt and pepper. I added the celery and I would again-I liked the crunch and brightness.

  • WFPLCleanEating on October 29, 2015

    Fantastic combination of flavors and textures! I never would've thought to put them together, but they work wonderfully. (RS-K)

  • WFPLCleanEating on October 19, 2015

    Another Jerusalem recipe that I make often. The dressing is quite sweet but I like that with the roasted cauliflower. I skip the celery and use whatever nuts I have to hand. I'd run out of hazelnuts so this time I used pistachios - they should be roasted for a much shorter time than hazelnuts (or not at all). It looks pretty with the white/brown cauliflower, green parsley and glowing red pomegranate. - Jane

  • westminstr on October 05, 2015

    Years later, I finally got around to trying this salad. I loved the hazelnuts and cauliflower together but the dressing didn't do it for me. I think the allspice and maple syrup were just a little much. My guests loved it though

  • lilham on May 24, 2015

    Love this salad and it comes together so easily. I really enjoy the roasted cauliflower and celery with the dressing, pomegranate seeds and nuts. (I used whole pistachio instead of chopped hazelnut).

  • Melanie on May 17, 2015

    Tasty and simple preparation, this dish has a great mix of textures. As per the header note, this is a lovely fresh salad for winter.

  • hendrioso on December 29, 2014

    This is a great dish and as Ottolenghi mentions is its mild and warming spices are an excellent complement to the incredibley fragrant grilled fish skewers with hawajey.

  • michalow on December 03, 2014

    Lovely mix of flavors. I have subbed toasted pumpkin seeds for the hazelnuts. Pomegranate is perfect here, but I have also subbed diced plums with success. Love the crunchy contrast of the celery.

  • Barb_N on October 14, 2014

    My cookbook falls open to this page, I have made it so many times. This time I strayed quite a bit- some successful, some not so much. I added oat groats to make it a veg main. I tried to prep ahead- I roasted the cauliflower on the weekend. The groats tolerate being made ahead but the cauliflower was limp and greasy, and didn't crisp up with reheating. I always include the celery- a 1 cm dice strikes the right balance. I omit the pomegranate- never have it and don't like the crunch of arils. Tonight for the dressing I riffed on Diana Henry's Spiced chicken with melting onions and preserved lemons- olives, lemon, cumin, paprika and cayenne: very successful.

  • br22 on September 06, 2014

    This is my favorite recipe from Ottolenghi's Jerusalem book. Make sure to almost over-roast the cauliflower- the more carmelized it is the more successful the salad. The flavor combination is exceptional as is the combination of textures. Have made this dozens of times and never change a thing.

  • KarinaFrancis on January 27, 2014

    I've made this several times but never included celery based on previous comments. It's delicious and has converted me to cauliflower

  • stockholm28 on December 31, 2013

    Just ok. My cauliflower didn't get crispy.

  • sharifah on August 25, 2013

    This was OK....the roasted cauliflower was interesting, and the combo of hazelnuts, pomegranates and celery added a different texture. But it didn't have the usual Ottolenghi signature of punchy assorted flavours that comes together well. It's a bit non-descript...I made this for guests who are fussy eaters and do not like strong flavours and they thought this was lovely...so I think that says it all.

  • k.a.g on June 22, 2013

    This is the first Ottolenghi recipe I've made that I didn't really enjoy - for once the flavours didn't meld for me. I found the separate elements a bit disparate and jarring. I did really enjoy the pomegranate/nut/parsley combination, so I will probably play around with that a bit more, but for me it didn't really work with the cauliflower, which was kind of the whole point of the salad.

  • IvyManning on June 16, 2013

    Didn't love the celery in this, a bit jarring. But the hazelnuts and roasted cauliflower were great together, and the vinaigrette that includes allspice and cinnamon was lovely.

  • blintz on May 12, 2013

    With purple, orange, and green cauliflower, this was both beautiful and delicious! Added extra hazelnuts for even more crunch.

  • mziech on April 30, 2013

    Great recipe. Nice flavor combination.

  • kmattingly on April 22, 2013

    Unusual mix of flavours but works magnificently.

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