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Roasted cauliflower salad with toasted almonds
Adapted from a recipe from Jerusalem by one of Tracy’s favourite chefs, Yotam Ottolenghi.

Roasted cauliflower salad with toasted almonds

Servings: 6

Ingredients

1 cauliflower head
A few glugs of NOMU Extra Virgin Olive Oil
NOMU Sea Salt
50g raw unsalted almonds
Large handful flat leaf parsley, leaves picked
2 sticks young celery, finely sliced
100g pomegranate seeds

Dressing
1⁄4 cup NOMU Extra Virgin Olive Oil
3 tbsp good quality sherry vinegar
1 tsp maple syrup
1 tsp NOMU Sweet Rub
NOMU Sea Salt
and NOMU Black Pepper

Directions

Preheat the grill of your oven to its highest setting.

Break the cauliflower into small florets. Place in a roasting tray and generously drizzle with Olive Oil. Add a few grindings of salt and toss well to coat. Place the baking tray on the highest shelf closest to the grill so that the cauliflower is charred as quickly as possible on the outside while still crunchy on the inside. Remove from the oven and immediately tip onto a cool platter so that it does not continue to cook in the hot baking tray.

Turn the oven off the grill and set your oven to 180°C. Place the almonds on a baking tray and roast for 10-15 minutes or until lightly browned. Allow to cool before chopping roughly.

Make the dressing by combing the ingredients and stirring until evenly combined. Season to taste.

To assemble the salad, toss all the ingredients together and leave to infuse at room temperature for 15 minutes before serving.

 

Ingredients

1 cauliflower head
A few glugs of NOMU Extra Virgin Olive Oil
NOMU Sea Salt
50g raw unsalted almonds
Large handful flat leaf parsley, leaves picked
2 sticks young celery, finely sliced
100g pomegranate seeds

Dressing
1⁄4 cup NOMU Extra Virgin Olive Oil
3 tbsp good quality sherry vinegar
1 tsp maple syrup
1 tsp NOMU Sweet Rub
NOMU Sea Salt
and NOMU Black Pepper

Directions

Preheat the grill of your oven to its highest setting.

Break the cauliflower into small florets. Place in a roasting tray and generously drizzle with Olive Oil. Add a few grindings of salt and toss well to coat. Place the baking tray on the highest shelf closest to the grill so that the cauliflower is charred as quickly as possible on the outside while still crunchy on the inside. Remove from the oven and immediately tip onto a cool platter so that it does not continue to cook in the hot baking tray.

Turn the oven off the grill and set your oven to 180°C. Place the almonds on a baking tray and roast for 10-15 minutes or until lightly browned. Allow to cool before chopping roughly.

Make the dressing by combing the ingredients and stirring until evenly combined. Season to taste.

To assemble the salad, toss all the ingredients together and leave to infuse at room temperature for 15 minutes before serving.

 

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