Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad
Adapted from: Jerusalem, Ottolenghi
Yields 2 to 4 servings
Time 50 minutes
* 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 * ⅓ cup small flat-leaf parsley leaves or cilantro leaves, picked * ⅓ cup pomegranate seeds (from about 1/2 medium pomegranate) * 1 tsp Masala Mama Tandoori Masala * 1 tablespoon sherry vinegar * 1 teaspoon maple syrup * Salt
Preheat oven to 425 degrees.
Mix the cauliflower with 3 tablespoons of the olive oil, magic curry powder and 1/2 teaspoon salt. 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.
Southern chef extraordinaire Edna Lewis taught us this recipe, which she learned from her mother. Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.
- 1 lb. asparagus
- 1/2 tbsp. ghee (I find ghee, which is clarified butter much better for searing as it doesn’t burn
- 1 tbsp. olive oil
- Salt and freshly ground black pepper
- Lincoln and Berry No. 8 herb and spice seasoning
Rinse asparagus in cold water and trim off tough ends of stalks. Put ghee in a heavy skillet with a tight-fitting lid and heat. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted ghee, cook ; cover tightly and cook over medium heat for 3 minutes. Check asparagus and turn as needed to make sure the stalks cook evenly and don't burn.
Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with olive oil, salt, pepper and the herb seasoning if you have and serve hot.