roasted cauliflower, celery and herb salad
This salad is one of my new favorite recipes - inspired by the incredible chef Yotam Ottolenghi and his cookbook "Jerusalem." It is at once bright and spicy and sweet, thanks to the unique combination of vegetables, fresh herbs, and a generous portion of Middle Eastern spices including cinnamon, cumin, coriander and cloves. The maple syrup-based dressing adds an element of sweetness to balance the spice. This is the perfect accompaniment to lamb or can be enjoyed on its own as a light lunch. I would recommend serving with a rose wine, Cabernet Franc or Syrah.
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Head of cauliflower (one whole, cut into bite-sized florets)
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Olive oil (3 tablespoons total; 1 tablespoon to toss cauliflower plus 2 tablespoons for dressing)
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Salt (1/2 teaspoon)
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Ground black pepper (1/4 teaspoon)
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Celery (four stalks, sliced at an angle into thin pieces)
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Pomegranate seeds (2/3 cup)
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Fresh parsley (1/2 cup, finely chopped)
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Fresh mint (1/2 cup, finely chopped)
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Toasted pine nuts (1/2 cup)
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Cinnamon (1 teaspoon)
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Cumin (1/2 teaspoon)
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Ground coriander (1/4 teaspoon)
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Ground cloves (1/4 teaspoon)
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Maple syrup (1 tablespoon)
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Sherry vinegar (1 teaspoon)
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Pre-heat the oven to 400 degrees.
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Toss the cauliflower florets with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
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Bake cauliflower in the oven for 20 minutes, using a wooden spoon to turn occasionally to ensure even browning.
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While cauliflower is baking, toss celery, pomegranate seeds, parsley, mint, pine nuts, and the four spices in a large mixing bowl. Make sure spices are evenly coating the ingredients and not clumping.
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In a small bowl, whisk maple syrup, sherry vinegar, and remaining 2 tablespoons of olive oil. Taste and adjust seasoning with additional vinegar and/or salt.
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Once the cauliflower has finished cooking, remove and let cool slightly.
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Add cauliflower and dressing to the celery, herb and spice mixture and toss until all ingredients are evenly coated.