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Roasted cauliflower salad with hazelnuts - warm, earthy, slightly sweet, and nutty - this fall salad is absolutely fantastic, and worthy of your holiday table. | www.viktoriastable.com

Roasted cauliflower with mushrooms and hazelnuts

Roasted cauliflower salad with hazelnuts - warm, earthy, slightly sweet, and nutty - this fall salad is absolutely fantastic, and worthy of your holiday table.
Course Side dish/Salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Viktoria

Ingredients

  • 2 small heads of cauliflower yellow and purple, or substitute for 1 medium regular one
  • 2 red onions
  • 3 big portobello mushrooms
  • 1 head of garlic separated into cloves
  • 1/4 cup olive oil divided
  • 1-2 Tbs truffle oil optional
  • a splash of balsamic vinegar
  • 1 tsp black pepper
  • a few pinches of salt
  • 1/4 cup of toasted hazelnuts

Instructions

  1. Preheat oven to 400°F (~200°C)
  2. Cut onion in thick, moon-shape slices.  Separate garlic gloves but do not peel.  Mix onions and garlic cloves with 1 tbs of olive oil, sprinkle with salt, cover with foil.
  3. Cut cauliflower into bite-size pieces, add 2 tbs of olive oil, and salt and mix well. Spread on a baking sheet and cover with foil
  4. Cut portobello mushrooms into 1 cm thick slices, and arrange on a roasting pan.  Brush both sides with 2 tbs olive oil, sprinkle with salt and black pepper.  Cover with foil.
  5. Put all veggies in the oven.  After 20 minutes remove foil, and bake the mushrooms and onions 5-10 minutes more until they are well browned. Leave cauliflower in the oven about 10 more minutes until it's nicely caramelized.
  6. Mix all veggies in a serving bowl, add more salt and pepper, drizzle with truffle oil, and a bit of balsamic vinegar, and sprinkle with the chopped hazelnuts.