Mike English //Hearst Owned

Roasted Cauliflower and Hazelnut Salad

Name: Roasted Cauliflower and Hazelnut Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 500 g cauliflower florets, about 1 medium cauliflower; 1 1/2 tbsp. olive oil; 2 tsp. za’atar; 2 oranges; 100 g golden or mixed raisins; 150 g baby leaf salad mix; 50 g blanched hazelnuts, toasted and roughly chopped; 3 thick slices sourdough, about 200g, cut into 2cm cubes; 1 tbsp. olive oil; 4 tbsp. olive oil; 2 tbsp. lemon juice; 1/2 tbsp. runny honey

Za’atar is a zingy herb and spice mix, but if you can’t get hold of it, a teaspoon each of dried oregano and cumin would work well instead.

By The GH Kitchen TeamPublished: 11 February 2021

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This roasted cauliflower salad is a brilliant way to start a celebratory meal!

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Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

345

Ingredients

For the salad

500 g cauliflower florets, about 1 medium cauliflower
1 1/2 Tbsp. olive oil
2 tsp. za’atar
2 oranges
100 g golden or mixed raisins
150 g baby leaf salad mix
50 g blanched hazelnuts, toasted and roughly chopped

For the croutons

3 thick slices sourdough, about 200g, cut into 2cm cubes
1 Tbsp. olive oil

For the dressing

4 Tbsp. olive oil
2 Tbsp. lemon juice
1/2 Tbsp. runny honey

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. For the salad, in a large roasting tin, toss the cauliflower, oil, za’atar and plenty of seasoning. Roast for 30min, until just tender.
2. Step 2Meanwhile make the croutons. Toss bread, oil and ½tsp flaked sea salt on a large baking tray. Cook in the oven, alongside the cauliflower, for 10-20min, until golden and crisp. Once cooked, set both cauliflower and croutons aside to cool.
3. Step 3Slice the top and bottom off each orange and sit on a board. Cut away peel and white pith. Working 1 at a time, hold an orange over a bowl (to catch the juice) and carefully cut between membranes to separate segments. Squeeze any remaining juice into the bowl and set the segments aside. Repeat with remaining orange.
4. Step 4Whisk dressing ingredients with 2tbsp of the orange juice and some seasoning. Stir through the raisins and set aside.
5. Step 5To serve, in a large bowl toss the leaves and nuts with ½ the dressing and raisins. Divide between 6 plates, scatter over the cauliflower, orange segments and croutons and spoon over remaining dressing and raisins. Serve.

Get ahead

Roast cauliflower and croutons up to 4hr ahead. Cool, cover and store at room temperature. Complete recipe to serve.

Per serving:

Calories: 345
Protein: 7g
Total fat: 18g
Saturates: 2g
Carbs: 36g
Total sugars: 20g
Fibre: 5g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time