20 minutes ago
Wednesday, November 20, 2013
I usually do a Thanksgiving post each year, sharing my menu with you.
I'm not going to bore you this time.
My menu is pretty much the same each year with a few variations of the classics.
Some sort of sweet potato gratin (I have many on my site, just click on Thanksgiving on the side bar); a bread based stuffing of course; cranberry orange relish for my dad; a few turkey breasts and veggies galore.
I always mix it up, and never make a firm decision until a few days before.
However, THIS recipe will DEFINITELY be on the menu.
It is an amazing salad, that can be made ahead (me like that), and served at room temperature.
And of course, it is from the book JERUSALEM, where every single recipe has been excellent.
Roasted Cauliflower Salad w/ Hazelnuts: (adapted from Jerusalem)
1 medium head cauliflower, trimmed and cut into medium size florets
1/3 cup hazelnuts, toasted
1/3 cup of pomegranate seeds
2 celery stalks, cut into pieces on the angle (make sure it is fresh, not sitting in the fridge drawer for weeks!)
1/3 cup of fresh parsley leaves
1/4 tsp cinnamon
1/4 tsp allspice
1 1/2 tsp maple syrup
salt & pepper
The salad is pretty easy to assemble.
First, toast the hazelnuts. I toast nuts in my toaster oven on a tray for about 3 minutes. Watch them so they don't burn. As soon as they are fragrant, they are done. You can also do this in a dry skillet.
Chop the hazelnuts and add them to a big bowl. It's ok if the skins are still on some of them.
Roast the cauliflower.
On a large baking sheet, toss the florets with olive oil and kosher salt. Roast about 30 minutes at 400F, turning them once during the roasting process. When they are caramelized and golden, add them to the bowl with the hazelnuts.
Add in the rest of the ingredients and toss lightly. Taste for seasoning and add sea salt & pepper as needed.