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A few months ago, my daughter mentioned she was preparing a roasted cauliflower salad from Ottolenghi’s Jerusalem cookbook that featured celery, parsley, and nuts and seasoned with allspice and cinnamon. Intrigued yet skeptical, I decided to give it a try. Until then, the idea of combining these ingredients and spices in a cauliflower salad had never crossed my mind. Believe me, it works—the combination of roasted and fresh vegetables, along with the crunch of nuts and the brightness of vinegar, creates a harmony of flavors and textures that is simply irresistible. It’s simple, unique, and delicious.
This healthy cauliflower salad is not only tasty but also packed with nutrients. It can be enjoyed warm or at room temperature, making it a versatile addition to any meal.
Ingredients
Given that hazelnuts and pomegranate seeds are rare finds in my local grocery store, I’ve made a few adjustments to the original Ottolenghi cauliflower salad recipe—swapping hazelnuts for pistachios and omitting the maple syrup and pomegranate seeds.
Here’s what you’ll need:
- Cauliflower: Rich in vitamins C and K, cauliflower provides a hearty, nutrient-dense base with a satisfying roasted flavor.
- Celery: Low in calories and high in fiber, celery adds a refreshing crunch and a dose of antioxidants to the salad.
- Pistachios: Packed with protein, healthy fats, and essential minerals, pistachios contribute a nutty flavor and delightful crunch.
- Parsley: High in vitamins A, C, and K, parsley adds a fresh, vibrant green note and boosts the salad’s nutritional profile.
- Olive Oil: A source of healthy monounsaturated fats and antioxidants, olive oil enhances the salad’s richness and flavor.
- Sherry Vinegar: Low in calories but high in flavor, Sherry vinegar provides a tangy acidity that brightens the dish.
- Cinnamon: Known for its antioxidant properties, cinnamon adds a warm, subtle sweetness to the salad.
- Allspice: Known for its antifungal, antimicrobial, and anti-inflammatory properties, allspice adds a complex, aromatic depth to the roasted cauliflower.
- Salt and Pepper: Essential for enhancing flavors, salt and pepper bring out the best in all the other ingredients.
Step-by-step
- Step 1: Roast the Cauliflower
- Step 2: Prepare the Celery, Parsley and Pistachios
- Step 3: Mix the dressing
- Step 4: Assemble the Salad
- Step 5: Serve and Enjoy
For full recipe, read below
Tips and Variations
- Add a Protein: To make this salad a more substantial meal, add some grilled chicken, chickpeas, or feta cheese.
- Extra Herbs: Experiment with other fresh herbs like mint or cilantro for added freshness.
- Different Nuts: Swap out the pistachios for almonds or walnuts for a different nutty flavor.
Storage Recommendations
This roasted cauliflower salad with celery is not only delicious fresh, but it also stores well, making it a great option for meal prep. Here are some storage tips to keep your salad tasting its best:
- Storage Container: Transfer the salad to an airtight container. Glass containers with tight-fitting lids are ideal as they help maintain freshness and prevent any odors from affecting the salad.
- Shelf Life: The salad can be stored in the refrigerator for up to 3-4 days. The flavors tend to meld together beautifully over time, but the celery may lose some of its crunch after the first couple of days.
- Serving: For the best texture, allow the salad to come to room temperature before serving. This helps the flavors to be more pronounced and enjoyable.
Tips for Freshness
- Dress Before Serving: If you plan to store the salad for a few days, consider adding the Sherry vinegar and any additional olive oil just before serving to maintain the best texture and flavor.
- Separate Components: If you’re making this salad for meal prep, consider storing the roasted cauliflower, celery, parsley, pistachios, and dressing separately. Combine them just before eating to keep the celery and nuts crisp.
By following these storage tips, you can enjoy your roasted cauliflower salad with celery over several days without compromising its delicious flavor and satisfying texture. Happy meal prepping!
Did you try this recipe?
I’d love to hear how your roasted cauliflower salad turned out! Leave a comment below and share your thoughts.
Other delicious recipes to try
Roasted Broccoli and Cauliflower: A Quick Easy Side Dish
Butternut Cauliflower Soup: A Golden Get Well Soup Recipe
Shrimp with Coconut Cauliflower Rice and Mango Salsa
Roasted Cauliflower Salad
Equipment
Ingredients
- 1 medium cauliflower head 1.5 lb, cut into florets
- 1 cup celery stalks thinky sliced
- 1/4 cup pistachios roasted, roughly chopped
- 1/3 cup fresh Italian parsley chopped
- 4 tbsp extra virgin olive oil
- 1/2 tsp kosher salt split
- 1/2 tsp freshly ground pepper split
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 2 tbsp Sherry vinegar
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Place cauliflower florets in a bowl. Drizzle with 2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp pepper. Toss to coat the cauliflower evenly.
- Spread the cauliflower evenly on the baking sheet. Place on the top rack of your oven and bake for 20 to 22 minutes or until the cauliflower is tender and golden brown, stirring halfway through.
- While the cauliflower is roasting, prepare the celery, pistachios and parsley. Thinly slice the celery ribs and roughly chop the pistachios and parsley. Set aside.
- Transfer the roasted cauliflower to a large bowl and let it cool for 20 minutes.
- Add the sliced celery and chopped parsley to the bowl.
- In a small bowl, combine the rest of the olive oil (2 tbsp), Sherry vinegar, 1/4 tsp salt and 1/4 tsp pepper, cinnamon and allspice.
- Pour the dressing over the cauliflower bowl. Toss gently to combine.
- Transfer the roasted cauliflower salad to a serving dish and sprinkle pistachios on top.
- Enjoy immediately, or let it sit for a bit to allow the flavors to meld together. This salad can be served warm or at room temperature, making it a versatile addition to any meal.
Notes
- The salad can be stored in the refrigerator for up to 3-4 days. The flavors tend to meld together beautifully over time, but the celery may lose some of its crunch after the first couple of days.
- If you’re making this salad for meal prep, consider storing the roasted cauliflower, celery, parsley, pistachios, and dressing separately. Combine them just before eating to keep the celery and nuts crisp.
- To make this salad a more substantial meal, add some grilled chicken, chickpeas, or feta cheese.
- Experiment with other fresh herbs like mint or cilantro for added freshness.
- Swap out the pistachios for almonds or walnuts for a different nutty flavor.
I put this in the category of “surprising delight.” I like all the ingredients individually, but would never have thought about them together. This is a delicious recipe and provides a daringly different taste sensation!
Thank you, Peter 😊. Glad you like it
Un plat intéressant. Je viens de trouver votre site. Le problème est qu’ici dans le sud US il fait si chaud l’été que je me sers de mon four rarement. But I bought a KitchenAid toaster-oven convection oven and it works well as an oven. I’ll try your recipe but will halve it as since my husband passed away I don’t cook large quantities. I am always looking for new ideas to cook fresh vegetables.
Je suis ravie que vous ayiez trouvé mon site ! Comme vous le voyez, une influence Française sur le régime Crétois ! A small convection oven is a great tool for a single person. If you make half the recipe, you can process the other half of your cauliflower into cauliflower “rice” and freeze it for future use. It freezes very well and cooks in minutes in a skillet straight out of the freezer! Enjoy!