Thursday, June 20, 2013

A Starting Point

I wasn't blown over by Jerusalem's recipe for Roasted Cauliflower and Hazelnut Salad, as a whole, but I did very much enjoy the combination of roasted cauliflower and toasted hazelnuts. The other flavors--maple syrup, vinegar, cinnamon, allspice, parsley leaves, celery, and pomegranate seeds--all seemed to compete against the two core flavors. They were distractions from the cauliflower/nut combo, which was perfect on its own with just some salt and pepper.
I also disagree that this salad should sit and be served at room temp. I ate some as soon as it was ready, and it was a lot fresher tasting then than it was two hours later, when Matt got home. By then, the 5 TB of oil had settled out, and the cauliflower was sitting in a pool of it. Warm, the salad was just lightly coated in oil, with no puddle.

Conclusion: Just okay, but really like the roasted cauliflower and nuts without the rest of it. It's disgustingly hot here all of a sudden, so turning the oven on is not ideal, but come Fall, I'll make this often.

1 comment:

  1. This salad just sounds like something I could eat all by myself! I love roasted cauliflower! I have to get “Jerusalem”!