I first made this salad in Switzerland. (or some version of it) I was visiting my brother, dinner time was nearing and I was rummaging through his ingredients to see what I could pull together for a veg option. A recipe by Yotam Ottolenghi popped up. Cauliflower, Celery, Pomegranate and Hazelnut Salad. I loosely followed it and what a delicious combination of flavours! That was two years ago and it was always in the back of my mind to make again.
For my salad I tossed the cauliflower in cinnamon, cumin & coriander before roasting. Toasted almonds instead of hazelnuts because I always have them on hand. Olive Oil, Lemon Juice and Maple mixed together for the dressing. Lots of fresh parsley and fresh mint tossed in at the end. What I didn't add at first, and aren't in the photograph, are a handful of chopped dates. I was munching away and decided to toss some in to see what that would be like...SO GOOD. I highly recommend simply chopping up a handful and them in. I'm a fan of the sweet bite as a contrast to the spice from the cauliflower.
This salad has Middle Eastern inspired flavours. While I had it for dinner just by itself, it would be so delicious as side dish next to any of your favourite Middle Eastern inspired dishes.
Serves 4 as a side dish
Hey! I'm Trisha