Name: Ottolenghi Cauliflower Salad: A Delicious & Easy Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 6-8 servings
Ingredients: 1 large head of cauliflower (about 2 lbs), cut into florets; 1/4 cup olive oil, plus more for drizzling; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon chili flakes (or more, to taste); Salt and freshly ground black pepper, to taste; 1/2 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 1/2 cup dried cranberries; 1/2 cup toasted slivered almonds; 1/4 cup tahini; 2 tablespoons lemon juice; 1-2 tablespoons water (to thin tahini dressing); 1 clove garlic, minced; 1/4 teaspoon sumac (optional, but recommended); Pinch of cayenne pepper (optional)

Ottolenghi Cauliflower Salad: Prepare to be amazed by a dish that will redefine your perception of cauliflower! Forget everything you thought you knew about this humble vegetable because this salad is a flavor explosion that's both healthy and incredibly satisfying. I'm thrilled to share this recipe with you, inspired by the culinary genius of Yotam Ottolenghi, a chef renowned for his vibrant and innovative approach to Middle Eastern and Mediterranean cuisine.

Ottolenghi's influence shines through in this dish, reflecting his passion for bold flavors and fresh ingredients. While cauliflower itself has ancient roots, cultivated for centuries across various cultures, Ottolenghi elevates it to new heights. He transforms it from a simple side dish into a star attraction, showcasing its versatility and ability to absorb a symphony of tastes.

What makes this Ottolenghi Cauliflower Salad so irresistible? It's the perfect balance of textures – the slight char of the roasted cauliflower, the crunch of toasted nuts, and the juicy sweetness of dried fruit. The dressing, a harmonious blend of tangy and savory notes, ties everything together beautifully. People adore this salad because it's not only delicious but also relatively easy to prepare, making it a fantastic option for a weeknight meal or a potluck gathering. It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe!

Ingredients:

1 large head of cauliflower (about 2 lbs), cut into florets
1/4 cup olive oil, plus more for drizzling
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon chili flakes (or more, to taste)
Salt and freshly ground black pepper, to taste
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/2 cup dried cranberries
1/2 cup toasted slivered almonds
1/4 cup tahini
2 tablespoons lemon juice
1-2 tablespoons water (to thin tahini dressing)
1 clove garlic, minced
1/4 teaspoon sumac (optional, but recommended)
Pinch of cayenne pepper (optional)

Roasting the Cauliflower:

Preheat your oven to 400°F (200°C). This is crucial for getting that nice, caramelized exterior on the cauliflower. Make sure your oven is fully preheated before you put the cauliflower in.
Prepare the cauliflower. Wash the cauliflower head thoroughly. Then, using a sharp knife, carefully cut the cauliflower into florets. Aim for florets that are roughly the same size so they cook evenly. Don't discard the stem! You can peel it and chop it into smaller pieces to roast along with the florets. This reduces waste and adds a nice texture to the salad.
Season the cauliflower. In a large bowl, toss the cauliflower florets with the olive oil, cumin, turmeric, chili flakes, salt, and pepper. Make sure the cauliflower is evenly coated with the spices. I like to use my hands to really get the spices worked in. Don't be shy with the seasoning – the cauliflower needs it!
Roast the cauliflower. Spread the seasoned cauliflower florets in a single layer on a large baking sheet. If you overcrowd the baking sheet, the cauliflower will steam instead of roast, and you won't get that lovely browning. If necessary, use two baking sheets. Roast for 25-30 minutes, or until the cauliflower is tender and golden brown, flipping halfway through. Keep an eye on it – ovens vary, and you don't want it to burn. The edges should be slightly charred for maximum flavor.
Cool the cauliflower. Once the cauliflower is roasted, remove it from the oven and let it cool slightly before adding it to the salad. You can let it cool completely, or add it while it's still slightly warm – it's up to you!

Preparing the Tahini Dressing:

Combine the tahini, lemon juice, garlic, and sumac (if using). In a small bowl, whisk together the tahini, lemon juice, minced garlic, and sumac (if using). The mixture will likely seize up and become very thick. Don't worry, this is normal!
Thin the dressing with water. Gradually add water, one tablespoon at a time, whisking constantly until the dressing reaches your desired consistency. You want it to be pourable but still thick enough to coat the cauliflower. I usually use about 1-2 tablespoons of water, but you may need more or less depending on the consistency of your tahini.
Season the dressing. Season the tahini dressing with salt, pepper, and a pinch of cayenne pepper (if using). Taste and adjust the seasoning as needed. You might want to add a little more lemon juice for extra tang, or a little more salt to bring out the flavors.

Assembling the Salad:

Combine the roasted cauliflower, herbs, and cranberries. In a large bowl, combine the roasted cauliflower, chopped cilantro, parsley, mint, and dried cranberries. Gently toss everything together to distribute the ingredients evenly.
Add the tahini dressing. Pour the tahini dressing over the cauliflower mixture and gently toss to coat. Be careful not to overmix, as you don't want to crush the cauliflower. You want the dressing to coat each floret without making the salad soggy.
Garnish with toasted almonds. Sprinkle the toasted slivered almonds over the salad. The almonds add a nice crunch and nutty flavor that complements the other ingredients perfectly.
Serve immediately or chill for later. You can serve the salad immediately, or chill it in the refrigerator for later. The flavors will meld together even more as it sits. If you're chilling it, you might want to add a little extra tahini dressing before serving, as the cauliflower will absorb some of the dressing.

Tips and Variations:

Roasting Vegetables: Don't be afraid to experiment with other vegetables! Broccoli, Brussels sprouts, or even sweet potatoes would be delicious roasted in the same way.
Spice Level: Adjust the amount of chili flakes to your liking. If you're sensitive to spice, you can omit them altogether. If you like it hot, add a pinch of cayenne pepper to the tahini dressing.
Herbs: Feel free to use other fresh herbs, such as dill or chives. The combination of cilantro, parsley, and mint is my favorite, but you can customize it to your own taste.
Nuts and Seeds: Instead of slivered almonds, you can use other nuts, such as chopped walnuts, pecans, or pistachios. You can also add seeds, such as pumpkin seeds or sunflower seeds, for extra crunch and nutrition.
Dried Fruit: If you don't have dried cranberries, you can use other dried fruits, such as raisins, currants, or chopped dried apricots.
Vegan Option: This recipe is naturally vegan, so no substitutions are needed!
Make Ahead: You can roast the cauliflower and prepare the tahini dressing ahead of time. Store them separately in the refrigerator until you're ready to assemble the salad. This is a great way to save time when you're entertaining.
Serving Suggestions: This salad is delicious on its own as a light lunch or side dish. It also pairs well with grilled chicken, fish, or tofu. You can also serve it as part of a mezze platter with other Middle Eastern-inspired dishes.
Adding Protein: For a more substantial meal, consider adding some cooked chickpeas, lentils, or quinoa to the salad.
Lemon Zest: For an extra burst of citrus flavor, add a teaspoon of lemon zest to the tahini dressing.

Why This Recipe Works:

The combination of flavors and textures in this salad is what makes it so irresistible. The roasted cauliflower is tender and slightly sweet, with a hint of spice from the cumin and chili flakes. The fresh herbs add a bright, refreshing flavor, while the dried cranberries provide a chewy sweetness. The toasted almonds add a satisfying crunch, and the tahini dressing ties everything together with its creamy, nutty flavor. The sumac (if using) adds a tangy, lemony note that complements the other flavors perfectly.

This salad is also incredibly versatile. You can easily customize it to your own taste by adding or substituting ingredients. It's a great way to use up leftover vegetables and herbs, and it's perfect for meal prepping. Plus, it's naturally vegan and gluten-free, making it a great option for people with dietary restrictions.

I hope you enjoy this recipe as much as I do! It's one of my go-to salads for potlucks, picnics, and weeknight dinners. It's always a crowd-pleaser, and it's so easy to make. Let me know in the comments if you try it and what you think!

Conclusion:

This Ottolenghi Cauliflower Salad isn't just another side dish; it's a vibrant explosion of flavors and textures that will redefine your perception of cauliflower. From the initial roasting that coaxes out the vegetable's natural sweetness to the tangy dressing and the satisfying crunch of the toasted nuts, every element works in perfect harmony. It’s a dish that’s both comforting and exciting, familiar yet refreshingly different. I truly believe this recipe is a must-try because it elevates simple ingredients into something truly special, a testament to the magic that happens when you combine thoughtful techniques with bold flavors. But the best part? This salad is incredibly versatile! Serve it warm or cold, as a stunning side dish alongside grilled chicken or fish, or even as a light and satisfying vegetarian main course. For a heartier meal, try adding some cooked chickpeas or lentils. If you're feeling adventurous, experiment with different nuts and seeds – toasted pumpkin seeds or sunflower seeds would be fantastic additions. You could also swap out the currants for chopped dried apricots or cranberries for a slightly different sweetness. A sprinkle of crumbled feta cheese or goat cheese would also add a lovely creamy tang.

Serving Suggestions and Variations:

* As a Side Dish: Perfect with roasted chicken, grilled salmon, or lamb chops. * As a Vegetarian Main Course: Add cooked chickpeas or lentils for extra protein and substance. * Spice it Up: Add a pinch of red pepper flakes to the dressing for a subtle kick. * Herb Variations: Experiment with different fresh herbs like mint, parsley, or dill. * Cheese Addition: Crumble feta or goat cheese over the salad for a creamy, tangy flavor. * Nutty Alternatives: Substitute the pistachios with toasted almonds, pecans, or walnuts. * Sweetness Adjustment: Use dried apricots or cranberries instead of currants. I've made this Ottolenghi Cauliflower Salad countless times, and it's always a crowd-pleaser. It's the kind of dish that gets people talking, asking for the recipe, and raving about the unexpected deliciousness of cauliflower. It's a guaranteed way to impress your friends and family, and it's also a fantastic way to sneak in some extra vegetables into your diet without sacrificing flavor. I'm so confident that you'll love this recipe as much as I do, and I can't wait to hear about your experiences! Don't be afraid to get creative and put your own spin on it. After all, cooking should be fun and experimental. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I urge you to try this recipe and discover the magic for yourself. Once you do, please come back and share your thoughts in the comments below. Let me know what variations you tried, what you served it with, and how much you enjoyed it. Your feedback is invaluable, and it helps me create even better recipes for you in the future. Happy cooking! I hope you enjoy this Ottolenghi Cauliflower Salad as much as I do.