Best 3 Roasted Cauliflower Hazelnut Salad Recipes
Looking for a hearty and satisfying salad that's bursting with flavor? Look no further than this roasted cauliflower and hazelnut salad. This dish is packed with roasted cauliflower, toasted hazelnuts, dried cranberries, crumbled goat cheese, and a tangy vinaigrette dressing. It's a perfect combination of sweet, savory, and tangy flavors that will tantalize your taste buds.
The roasted cauliflower provides a slightly charred and caramelized flavor, while the toasted hazelnuts add a nutty crunch. The dried cranberries add a touch of sweetness, and the goat cheese adds a creamy and tangy richness. The vinaigrette dressing brings all the flavors together with its tangy and slightly sweet flavor.
This salad is not only delicious but also incredibly versatile. It can be served as a main course or a side dish, and it's perfect for potlucks, picnics, or any other gathering. It's also a great way to get your daily dose of vegetables.
So if you're looking for a delicious and healthy salad that's sure to impress, give this roasted cauliflower and hazelnut salad a try. You won't be disappointed!
In addition to the main recipe, the article also includes a few variations that you can try. For example, you can use roasted broccoli or Brussels sprouts instead of cauliflower. You can also add other nuts, such as walnuts or pecans, to the salad. And if you're looking for a vegan option, you can omit the goat cheese and use a plant-based dressing instead.
No matter how you choose to make it, this roasted cauliflower and hazelnut salad is sure to be a hit. So what are you waiting for? Give it a try today!
ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD
In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon and allspice. A sweet-tart vinaigrette finishes it off.
Provided by Tara Parker-Pope
Categories salads and dressings, side dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
- Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 6 grams
ROASTED CAULIFLOWER HAZELNUT SALAD
Provided by Jeanine Donofrio
Yield 2-4 as a side
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 F.
- Place the cauliflower on a parchment-lined baking sheet, drizzle with 1-3 tablespoons of olive oil, and toss with some salt and pepper. Roast in the oven for 25-35 minutes until parts of it are turning golden brown. Transfer to a large mixing bowl and set aside to cool down.
- Decrease the oven temperature to 325 F. Spread the hazelnuts on a baking sheet lined with parchment paper (I used the same one as the cauliflower, just switched the paper) and roast for 17 minutes (although depending on your oven, I suggest watching these closely, mine were burnt at 17 minutes, and I took my second try out around 10 minutes).
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, the sherry vinegar, maple syrup, cinnamon, and allspice. Set aside.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the pomegranate seeds, celery, parsley, and the dressing. Stir, taste, and season with salt and pepper accordingly.
ROASTED CAULIFLOWER AND RADICCHIO SALAD
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
- Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.
Tips:
- Choosing the right cauliflower: Look for a cauliflower head that is firm and has a compact structure. Avoid heads with brown spots or blemishes.
- Roasting the cauliflower: To achieve a perfectly roasted cauliflower, preheat your oven to a high temperature (425°F or 220°C) and roast the cauliflower for 20-25 minutes, or until it is tender and slightly charred.
- Making the dressing: For a flavorful and creamy dressing, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic, and herbs. Adjust the seasonings to your taste.
- Assembling the salad: Combine the roasted cauliflower, hazelnuts, dried cranberries, and chopped parsley in a large bowl. Drizzle the dressing over the salad and toss to coat. Serve immediately.
- Variations: To add more protein to the salad, consider adding grilled or roasted chicken, shrimp, or tofu. You can also add other vegetables, such as roasted broccoli or Brussels sprouts.
Conclusion:
Roasted cauliflower hazelnut salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with nutrients and flavors, and it is easy to make. With its vibrant colors and textures, this salad is sure to impress your family and friends. So, gather your ingredients, follow the recipe, and enjoy this delightful culinary creation!
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