Best 5 Roasted Cauliflower Hazelnut Salad Recipes

Roasted cauliflower hazelnut salad is a delightful and versatile dish that combines the nutty flavor of roasted cauliflower with the crunchy texture of hazelnuts. This flavorful salad can be served warm or cold, as a main course or as a side dish. With its vibrant colors and delicious taste, roasted cauliflower hazelnut salad is sure to be a hit at any gathering!

Let's cook with our recipes!

ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD

Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad image

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

Ingredients

1 head cauliflower, broken into small florets (1 1/2 pounds total)
5 tablespoons olive oil
1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
5 tablespoons hazelnuts, with skins
1/3 cup small flat-leaf parsley leaves, picked
1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)
Generous 1/4 teaspoon ground cinnamon
Generous 1/4 teaspoon ground allspice
1 tablespoon sherry vinegar
1 teaspoon maple syrup
Salt and freshly ground black pepper

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

Roasted Cauliflower Hazelnut Salad image

Provided by Jeanine Donofrio

Yield 2-4 as a side

Number Of Ingredients 11

Ingredients

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

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.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

White Bean Salad With Roasted Cauliflower image

This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

Steps:

Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Roasted Cauliflower Salad Recipe by Tasty image

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 medium head cauliflower, cut into florets
3 large carrots, cut into 1 inch (2.5 cm) pieces
1 tablespoon ground cumin
2 teaspoons paprika
kosher salt, to taste
black pepper, to taste
2 tablespoons olive oil
¼ medium red onion, thinly sliced
1 cup fresh italian parsley, roughly chopped
¼ cup tahini
1 clove garlic, grated
2 tablespoons lemon juice
¼ cup water
¼ cup olive oil
kosher salt, to taste
pepper, to taste

Steps:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
Drizzle the salad with the dressing, then serve.
Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams

ROASTED CAULIFLOWER & HAZELNUT CARBONARA

Roasted cauliflower & hazelnut carbonara image

Stir roasted cauliflower, hazelnuts, eggs, double cream and thyme into penne pasta for a vegetarian version of the classic carbonara

Provided by Katy Gilhooly

Categories Dinner, Main course, Pasta

Time 55m

Number Of Ingredients 9

Ingredients

1 large cauliflower (about 700g), cut into small florets
1 tbsp olive oil
small bunch thyme , leaves picked
100g hazelnuts , roughly chopped
350g penne
100g parmesan (or vegetarian alternative), grated
2 eggs , beaten
2 tbsp double cream
small pack parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.
Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.

Nutrition Facts : Calories 693 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

Tips

Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size. The florets should be tightly packed and free of blemishes.
Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a slightly crispy exterior.
Use a variety of seasonings: You can use a simple combination of salt and pepper, or you can get creative with your seasonings. Some popular options include garlic powder, onion powder, paprika, and cumin.
Don't overcrowd the baking sheet: If you overcrowd the baking sheet, the cauliflower will steam instead of roast.
Roast the cauliflower until it is tender-crisp: You want the cauliflower to be cooked through, but you don't want it to be mushy. The florets should be slightly tender on the inside and slightly crispy on the outside.
Let the cauliflower cool slightly before serving: This will help to prevent the hazelnuts from burning.

Conclusion

Roasted cauliflower and hazelnut salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your liking. The roasted cauliflower is slightly crispy on the outside and tender on the inside, while the hazelnuts add a nutty flavor and crunch. The dressing is a simple combination of olive oil, lemon juice, and Dijon mustard. This salad is sure to be a hit with your family and friends.

Tips:

Choose a compact and heavy head of cauliflower with tightly packed florets.
Roast the cauliflower at a high temperature for caramelization and a crispy exterior.
Experiment with seasonings like garlic powder, onion powder, paprika, or cumin.
Avoid overcrowding the baking sheet to prevent steaming instead of roasting.
Roast until tender-crisp for a perfect balance of textures.
Allow the cauliflower to cool slightly before adding the hazelnuts to prevent burning.

Conclusion:

Roasted cauliflower and hazelnut salad is a delightful blend of flavors and textures, combining slightly crispy cauliflower, crunchy hazelnuts, and a tangy dressing. Its simplicity and versatility make it a crowd-pleasing dish suitable for various occasions. Experiment with different toppings, dressings, and side pairings to create a customized salad that suits your taste preferences. Enjoy this nutritious and vibrant dish as a healthy and satisfying meal.