I was in London last year with a dear friend and on my list of places to go was Ottolenghi in Notting Hill. It is a teeny store that only seats about 10 people at a communal table. They do however, do a whole lot of takeaway so we ordered some salads and sat outside in the London sunshine enjoying the delicious flavours.


This salad was one of the ones we sampled so I have adapted this recipe from ‘Jerusalem: A Cookbook’  by Sami Tamimi and Yotam Ottolenghi.

Cauliflower salad

Serves 4-6 as a side dish


  • 2 heads of cauliflower, outer leaves removed & broken into small florets. Use white, green or purple or a combination.
  • 1/2 cup each of fresh parsley and mint
  • 1 cup greens such as rocket, watercress or snow pea tendrils.
  • 1/3 cup olive oil
  • 1/3 cup pomegranate seeds
1/4 cup hazelnuts, with skins
  • 2 tablespoons of sherry vinegar
  • 2 teaspoons honey or maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • Salt and freshly ground black pepper


Preheat the oven to 180 C
  2. Place the cauliflower on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast the cauliflower in the oven for 25-35 minutes until it starts to turn golden brown. Gently tip cauliflower into a large bowl and set aside to cool.
  4. Decrease the oven temperature to 140 C. Spread the hazelnuts on a baking tray lined with baking paper and roast for 10-15 minutes. Keep a close eye on the hazelnuts as you don’t want them to burn! Once they are cooked, remove from oven and pour onto a plate to cool.
  5. To make the dressing, combine  3 tablespoons olive oil, along with the maple syrup/honey, sherry vinegar, cinnamon and allspice. Whisk until combined.
  6. Right before serving, coarsely chop cooled hazelnuts and add into the large bowl containing the roasted cauliflower. Add the fresh herbs, greens and the salad dressing and toss to combine.
  7. Pour onto a serving platter and sprinkle with the pomegranate seeds.


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