ROASTED CAULIFLOWER PINE NUT AND POMEGRANATE SALAD

Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi. Without this book, your life has one less simple pleasure! The photos are splendid, the recipes are fantastic, and the book is quite an education on the Jewish and Muslim cuisines of Jerusalem.

Roasted Cauliflower Pine Nut and Pomegranate Salad

makes: 2-3 servings (as a side)

- 1 head cauliflower, broken into medium (2 in.) florets (1 lb or 1/2 kg total)
- 5 tablespoons olive oil
- 2 large celery stalks, cut on the bias into 1/2 in. slices

- 1 medium white or red onion, cut into 1/4 in. sliced
- 5 tbsp. pine nuts, toasted
- 1/3 cup small flat-leaf parsley leaves, coarsely chopped
- 1/2 cup pomegranate seeds (from about 1/2 medium pomegranate)
- generous 1/4 tsp. ground cinnamon
- generous 1/4 tsp. ground allspice
- 1-1/2 tbsp. balsamic or sherry vinegar
- 1-1/2 tsp maple syrup or honey
- Salt and freshly ground black pepper, to taste

- a squeeze of lemon at the end

1. Preheat oven to 425 F/215 C.

2. Mix the cauliflower and sliced onions with 3 tbsp. of the olive oil, 3/4 teaspoon salt and some black pepper.

3. Spread out in a roasting pan and roast on the middle oven rack for 20 - 25 minutes, until the cauliflower is semi-crisp and parts of it have turned golden brown.

4. The onions will be done in this time, regardless of how they look. Transfer the cauliflower and onions to a large mixing bowl and set aside to cool.

5. Put the pine nuts in a cast iron or steel pan and toast until they start to turn light brown. Turn off the heat and shake them in the pan - the hot pan will continue to toast them. Remove as soon as they smell fragrant and are a slightly darker brown. The only time pine nuts are evenly brown is when they're burnt... don't wait for this to happen! 

6. After the nuts are cooled a bit, mix with the roasted vegetables and the remaining oil and the rest of the ingredients. Stir and season with salt, pepper, and a bit of lemon juice to taste.

7. Serve at room temperature.

Notes:
1. I had a sprouted white onion and the greens looked beautiful. They are edible, so I cut off the part with the greens before slicing and roasting the rest of the onion.
2. I chopped the greens like chives and added to the salad with the rest of the ingredients.

GRAPEFRUIT AND RAW KALE SALAD WITH PUMPKIN SEEDS

Grapefruit and Raw Kale Salad with Pumpkin Seeds

makes: 2 servings

- 1 head of kale, torn or cut into strips/pieces, thick parts of stems discarded

- 1 large (2 medium) grapefruit, peeled and sectioned

- juice and zest of 1 lemon

- 1 tbsp. honey 

- 1 tbsp. olive oil

- freshly ground black pepper, to taste

- salt, to taste

- 2 tbsp. toasted pumpkin seeds (or sesame/sunflower seeds)

1. In a large bowl make the salad dressing: mix/whisk lemon juice and zest, honey, olive oil, salt, and pepper.

2. Adjust seasonings to taste.

3. Add kale. 

4. Massage/rub the dressing into the kale for 2 minutes or until the kale feels softer. (It will.)

5. Let the massaged kale stand for 10 minutes at room temperature.

6. Add the grapefruit sections and mix in/toss lightly.

7. Top with pumpkin seeds and fresh pepper.

NOTES:

1. I use curly green or red/purple kale, not lacinato/dinosaur kale.

2. I peel and section grapefruit by hand because I really enjoy doing it but you could peel the grapefruit and cut sections out with a knife.

3. Use oranges instead of grapefruit, or a mix of orange and grapefruit sections.

4. I use raw honey for everything, never processed "liquid" honey.