The cauliflower is the low carbers best friend, and the challenge is vary the use of it. This is a very nice recipe … this salad works a treat as a side dish to amongst other, pork. A pork chop next to this salad, and you have yourself a great dinner.
The recipe is from the cookbook “Jerusalem” by the Israelian born Yotam Ottolenghi. He is famous for his genius ways of preparing vegetables, and especially with a Middle-Eastern twist.
- 1 large cauliflower head, in small florets
- 5 tbsp olive oil
- 30-40 gr hazelnuts
- 1 tbsp sherry vinegar
- 1 tsp honey or agave syrup
- ¼ tsp cinnamon
- ¼ tsp allspice
- A bunch of flat-leaf parsley
- 50 gr pomegranate seeds
Preheat oven to 220 degrees. Mix the cauliflower with 3 tablespoons of the olive oil, ½ teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 30 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
In the meantime, roast the nuts in a dry pan on high heat, until golden. Let them cool off, and then roughly chopped them.
In a bowl, mix sherry vinegar, cinnamon, allspice, salt and pepper, and stir well. Add the chopped nuts, half the parsley, pomegranate seeds and the cooled off cauliflower. Stir well, and serve in a salad bowl, and decorate with the remaining parsley.
This is yummie!