Geroosterde Bloemkool salade – Ottolenghi goes BBQ
Yottam Ottolenghi is a name that appeals to the imagination of many foodlovers. The British-Israelian chef has a large share in the growing popularity of vegetables in the culinary world. Although he does not cook purely vegetarian, with his preparations he manages to make many people forget that meat can also be tasty. Admittedly… I couldn’t resist making a piece of smoked chicken for my BBQ version of the roasted cauliflower salad from the book Simpel. Would you be a better student?
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I don’t often follow recipes myself and when I try there is always some reason to make small changes. Cookbooks are more a source of inspiration to me and that’s how I try to present my blog too. The recipes mentioned here will most likely lead to a good result for those who follow the instructions closely. Yet cooking is about taste and nothing’s more personal than taste. Therefor I always love to see when someone tries to give his/her own twist to a recipe inspired by a shared recipe. But… Ottolenghi and vegetable dishes are a combination I personally don’t dare to make big changes. Except for a few small changes, this recipe is very close to the recipe from the book. After all I’m not the biggest vegetable cooking expert (and he is). The biggest change I made was adding an smoked chicken breast to finish it off.
Roasted cauliflower salad
It may sound strange, but for some unknown reason a meal doesn’t seem complete to me if there isn’t a piece of meat with the vegetables… It must be those Flemish genes, right? Meat, potatoes, veggies… It’s been stomped into our brain from early on. Whereas in this case it’s not really necessary to add some meat. The variety of flavours provides enough exciting experiences to enjoy a delicious meal with the roasted cauliflower salad on its own. It might also save you some time (although I think few BBQ lovers are shy about time).
With the Book “Simple” Yotam Ottolenghi brings a source of inspiration full of simple dishes. But no book by Ottolenghi without the Israelian touch. So think of the book as an overload of evenly applied spices. Also za’atar, pomegranate molasses, tahin and nuts cannot be missing. Many recipes lend themselves to the BBQ, it is not a completely vegetarian book, though the emphasis is on vegetables. This makes the book a great source of inspiration for many BBQ lovers. Be it as a sidedish or as a fully vegetarian meal. This “roasted cauliflower salad” is an excellent example of what you can expect in the book. Unfortunately I don’t have my own copy yet. It is already on the wish list for one of the upcoming festive occasions.
Wondering if this book is something you might like? Test this roasted cauliflower salad and you’ll soon know if it’s worth it. I’m already a fan. The smoked chicken in this roasted cauliflower salad is a creation of its own. So don’t blame Yotam if you don’t like it :p. If you like this post or the recipe don’t hesitate to post a comment on facebook or instagram or inform me when you have tested the recipe by tagging me. Have fun with your next session!
- 800 grams cauliflower
- 2 red onions
- 80 ml olive oil
- 25 grams of parsley
- 10 grams of mint
- 10 grams of tarragon
- 80 grams pomegranate seeds about 1/2 pomegranate
- 40 grams of peeled coarsely chopped pecan nuts
- 1 tsp ground cumin seed
- 1/2 litre of cinnamon
- 1,5 teaspoon lemon juice
- 2 chicken fillets
- 1 l of water
- 70 grams of salt
- 1 piece of lime grass crushed
- 30 grams of sugar
- 2 parts paprika powder
- 2 parts brown sugar
- 2 parts oregano
- 1 part lemon salt
- 1 part turmeric
- 1 part wasabi and sesame powder Santa Maria
Make the brine by gently warming the ingredients listed until the salt and sugar have been absorbed by the water. Leave to cool and place the chicken breast in it for 12 hours.
Dab the chicken fillets dry thoroughly. Mix the herbs for the rub and rub the chicken with these herbs.
Prepare your BBQ for an indirect session at low temperature. Smoke the chicken (apple wood chunks or pellets) until you get a core temperature of 74°C.
Preheat the BBQ to 200 degrees, ensure indirect heat distribution.
Divide the cauliflower into small florets and the red onions into rings. Take a bowl and add the olive oil together with the salt, cinnamon and cumin. Mix the cauliflower and onion in the oil and divide over a baking tray.
Roast the cauliflower and onion in the BBQ until golden brown. This takes about twenty minutes.
While the onion and cauliflower are roasting on the BBQ you can do the rest of the preparations. Chop the pecan nuts coarsely and do the same with the herbs shortly before your cauliflower is roasted. Then mix it under the roasted cauliflower and sprinkle with lime juice to taste. pomegranate, nuts and dressing. Give it a gentle stir until all ingredients are mixed well.