Roasted Cauliflower Salad
A unique and delicious roasted cauliflower salad with celery, inspired by Yotam Ottolenghi. This flavorful dish combines roasted cauliflower, crunchy celery, fresh parsley and nutty pistachios. Perfect for any meal!
Servings: 6
Calories: 141kcal
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.
Nutrition
Calories: 141kcal | Total Carbohydrate: 7g | Protein: 3g | Total Fat: 12g | Saturated Fat: 2g | Sodium: 239mg | Potassium: 407mg | Dietary Fiber: 3g | Total Sugars: 2g | Vitamin A: 379IU | Vitamin C: 51mg | Calcium: 40mg | Iron: 1mg