Cauliflower Salad with Amba and Tahini
From Ottolenghi’s website, this recipe celebrates the classic Israeli street-food pairing of amba (fermented mango pickle sauce) and tahini — the duo that makes sabich, schnitzel, and shawarma irresistible. Here Ottolenghi opts for hard-roasted cauliflower, charred to a deep golden brown, then doused in both sauces. The result is tangy, nutty, and deeply savoury.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Cauliflower, cut into large florets | 1 large head (~800g) |
| Olive oil | 3 tbsp |
| Ground turmeric | 3/4 tsp |
| Garlic cloves, crushed | 2 |
| Salt and black pepper | to taste |
| Amba sauce (fermented mango pickle) | 3 tbsp |
| Ottolenghi-Tahini-Dressing | 120ml |
| Pomegranate molasses | 1 tbsp |
| Lemon juice | 2 tbsp |
| Flat-leaf parsley, roughly chopped | 15g |
| Pomegranate seeds | 60g |
Method
- Preheat oven to 220°C (425°F). Toss cauliflower with olive oil, turmeric, garlic, salt, and pepper. Spread on a baking tray.
- Roast for 25-30 minutes, turning once, until deeply golden and charred at the edges.
- Arrange the roasted cauliflower on a serving platter. Drizzle with amba sauce and Ottolenghi-Tahini-Dressing.
- Finish with pomegranate molasses, lemon juice, parsley, and pomegranate seeds.
- Serve warm or at room temperature.
Notes
Amba sauce is available at Middle Eastern grocery shops. If unavailable, substitute with a mix of mango chutney and a pinch of fenugreek. This salad works beautifully as part of a mezze spread alongside hummus, flatbread, and pickled vegetables.
Dressing: Ottolenghi-Tahini-Dressing Source: Yotam Ottolenghi / ottolenghi.co.uk
Ottolenghi-Tahini-Dressing · Modern-Contemporary · Salad-Dressings