Roasted Cauliflower Hazelnut Salad

As I mentioned a few weeks ago, I’ve been anxiously awaiting the US release of Ottolenghi’s newest book, Jerusalem… So I couldn’t have been more excited the day it showed up on my doorstep last week.

I don’t know how you like to approach a new cookbook, but I like to start with a fast flip… trying to devour as much as I can all at one time. Later on during my second pass, I’ll settle down and take in the stories, reading through the recipes much more carefully than I did the first time around…

This time I fast-flipped, intently looking to see if this recipe would be included. On our last afternoon in London, we went to Ottolenghi’s Islington restaurant just prior to racing off to the airport. The wait for a table was too long and it was a (lucky) gorgeous sunny day, so we got piles of takeaway food and had a picnic in a nearby park.

Which sounds picturesque… and really it was… only I wanted to try so many things, and we were incredibly short on time. In 20 minutes or less, we consumed pounds of food…  a tomato and burrata salad, roasted beets, green beans & peas, kohlrabi slaw, a couple of sweet pistachio & polenta cakes… and this cauliflower salad which was our favorite.

For a glimpse of the book, watch this trailer with Yotam and Sami, and start drooling.
Or take a look at this pdf preview of the book which includes a few recipes.

xoxo to Ten Speed Press for sending me an advance copy.

From Jerusalem, by Yotam Ottolenghi and Sami Tamimi. The book comes out in the U.S. tomorrow, October 16th.

Roasted Cauliflower Hazelnut Salad
Serves: 2-4 as a side
  • 1 head cauliflower, broken into small florets
  • 5 tablespoons extra-virgin olive oil, divided
  • 5 tablespoons hazelnuts, with skins
  • 1 tablespoon sherry vinegar
  • 1½ teaspoon maple syrup
  • Generous ¼ teaspoon ground cinnamon
  • Generous ¼ teaspoon ground allspice
  • ⅓ cup pomegranate seeds
  • 1 large celery stalk, cut on an angle into ¼-inch slices
  • ⅓ cup flat leaf parsley leaves
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 425 F.
  2. 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.
  3. 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).
  4. In a small bowl, whisk together the remaining 2 tablespoons olive oil, the sherry vinegar, maple syrup, cinnamon, and allspice. Set aside.
  5. 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.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. This looks like a perfect seasonal transition dish filled with all sorts of sweet and savory flavors, textures, and temperatures!

  2. pve from on said:

    love cauliflower- this looks lovely.
    must try!

  3. Eileen from on said:

    That salad looks so good! Cauliflower is so underrated, isn’t it? I can’t wait to get my hands on this book!

  4. Kathryn from on said:

    Such lovely lovely flavours and textures in this salad.

  5. Kasey from on said:

    I’m all about the fast flip, and feel like I’ve been doing it quite a bit the past few weeks (so many amazing cookbooks to dig into!). I’m already in love with Jerusalem, and excited to see your beautiful creation from it. I really want to make the kohlrabi salad from it…

  6. Laura from on said:

    I just had a cauliflower salad and found it divine so I am totally excited to try this one too. And totally jealous you got the book early!

  7. Jess from on said:

    Oh no! Something about a rushed picnic seems out of place…glad you were able to make this yourself and enjoy it (hopefully) at a less rushed pace. I can’t wait to get my hands on this book!

  8. I love the addition of the pomegranate seeds with the cauliflower in this salad! The Ottolenghi cookbooks are amazing, I already have the others and can’t want to get Jerusalem.

  9. Gorgeous photos! I love roasted cauliflower, and that salad with hazelnuts? Amazing. I’ve bookmarked this recipe to try. I don’t have a copy of Jerusalem yet, but if it’s even half as good as Plenty I know it’s going to be incredible. Thanks for sharing the recipe!

    • jeanine from on said:

      the hazelnuts really add to the nutty flavor of the roasted cauliflower, this is one of our favorites, for sure…

  10. Gayle from on said:

    I just got the book this week and made another of the cauliflower dishes – the one with tehina and I’m eating the (very few) leftovers as I type this. I read new cookbooks just the was you described – I’ve flagged at least a dozen recipes and now the cookbook sits by my bed for nighttime reading, with a few visits to the kitchen.

    – Gayle

  11. Y from on said:

    Just wanted to say thanks for posting this recipe. We had it for dinner yesterday – absolutely delicious! x

  12. Ula from on said:

    I was never much of a cauliflower enthusiast but after trying this recipe today things will definitely change. Thanks for posting!
    I have a new copy of Ottolenghi waiting for me on my coffee table so I think I will sit down to it right away.

    • jeanine from on said:

      I’m glad you liked it, this is one of our favorites!

  13. Liz on said:

    This recipe is simply divine- it is a perfect storm of deliciousness. My friend made it for me a few weeks back- we ate the whole bowl. I’ve probably made it six or so times and taken it to a party (also a big hit). It easily will go down in my top ten recipes of 2013!

  14. Patreek from on said:

    This salad is epic. But, I do have a update that made my Passover Seder a few weeks ago euphoric: substitute the celery with fennel, OMG. Thank you so much for sharing this recipe, and to our culinary sherpa, Ottolenghi.

    • jeanine from on said:

      thanks, I’ll try fennel next time… what a great idea!

    • lani from on said:

      yip – this is going to make the rosh hashana menu. love the idea of fennel vs celery. LOVED this.

      • jeanine from on said:

        so glad! It’s one of my favorites…

  15. Bonnie on said:

    Just tried it with purple cauliflower. Delicious and gorgeous! I now have three of his cookbooks and love them all.

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