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Roasted Cauliflower salad with smoked chicken - from Simple of Ottolenghi

When Ottolenghi meets BBQ... The Israelian british cook is known for his delicious vegetable based dishes. In the simple book you can find a cauliflower salad that I think would do perfectly at the BBQ. I tested it with the following result (and a few small adjustments)!
Course Main Course, Sidedish
Cuisine Israelian, Israelisch, middle eastern
Keyword bbq, cauliflower, Grilled, grilled vegetables, kamado recipes, Ottolenghi, pelletgrill, Roasted, Salad, simple, Traeger, version, Yotam
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Marinating 12 hours
Total Time 13 hours 40 minutes
Servings 4 people

Equipment

  • BBQ with lid
  • Oven tray

Ingredients

  • 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 tsp of cinnamon
  • 1,5 teaspoon lemon juice
  • salt

Chicken fillet

  • 2 chicken fillets
  • 1 l of water
  • 70 grams of salt
  • 1 piece of lime grass crushed
  • 30 grams of sugar

Chicken herbs

  • 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

Instructions

For the smoked chicken breast.

  • 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.

For the roasted cauliflower salad

  • 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.

Serve on a big platter and sprinkel some fresh pomegranate seeds over the roasted cauliflower salad just before serving. This salad can be eaten hot or cold.