The seasons have turned, havenâ€™t they? The pretty little pint of greenhouse cherry tomatoes on my counter notwithstanding, DCâ€™s got a case of cold wind and short days that puts me in the mood for stew and hot cider.
But first, before I wind down on salads for weekday lunch, I want to share a good one that makes the most of fall produce and that I think youâ€™ll enjoy serving all winter long.
Tell me youâ€™re shocked that it comes from Yotam Ottolenghi; I donâ€™t believe you. The new king of vegetables has struck again, and this time, there isnâ€™t a drop of tahini or yogurt in sight. (That might surprise you.) The dressing is a simple concoction of sherry vinegar and maple syrup, which slicks a big pile of roasted cauliflower, celery, parsley, pomegranates, and toasted hazelnuts. Doesnâ€™t it just sound like fall?
You wonâ€™t want to miss this one. Especially since later this week, you just might feel the urge to make a certain pie.
Stay tuned, friends.
Cauliflower and Hazelnut Salad with Pomegranates
Adapted from Jerusalem, by Yotam Ottolenghi
1 head cauliflower, broken into bite-sized florets
5 tablespoons olive oil
1 large celery stalk, sliced thinly on the bias
5 tablespoons hazelnuts
1/3 cup parsley leaves
1/3 cup pomegranate seeds
1 tablespoon sherry vinegar
1 Â½ teaspoons maple syrup
Â¼ teaspoon cinnamon
Â¼ teaspoon allspice
Flaky salt and pepper
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper. Spread cauliflower on the baking sheet in a single layer, drizzle with 3 tablespoons olive oil, sprinkle lightly with flaky salt and pepper, and bake for 35-40 minutes, stirring once halfway through, until cauliflower is golden brown in spots.
Reduce oven temperature to 325 degrees.
Spread hazelnuts on a baking sheet lined with fresh parchment paper, and toast for about 15 minutes checking at the 10-minute mark) until uniformly golden brown. Let hazelnuts cool, then wrap hazelnuts in a towel and rub back and forth to loosen and remove their papery skins. Chop coarsely.
Meanwhile, make the dressing: Whisk remaining 2 tablespoos olive oil, sherry vinegar, maple syrup, cinnamon, and allspice in a medium bowl. Add Â½ teaspoon flaky salt and a couple grinds of pepper and stir to combine.
In a large bowl, combine cauliflower, hazelnuts, pomegranate, celery, parsley, and dressing. Stir to incorporate, and serve.