Cauliflower salad with roasted hazelnuts, dried berries and cress
Recipe Type: Side dish
Cook Time: 
Total Time: 
Serves: 3-4
Crisp cauliflower, crunchy nuts, soft berries and a little pungent cress – the perfect lunch salad or a beautiful side dish!
  • 30g hazelnuts
  • ½ tbsp rapeseed oil
  • 1 tsp salt
  • ½ a cauliflower
  • 30g dried cranberries, sour cherries or currants
  • 2-3 handful snipped cress
  • For the dressing:
  • 3 tbsps rapeseed oil
  • 2 tbsp apple cider vinegar
  • salt and pepper to taste
  1. Roast the hazelnuts in the oil, in a pan over medium heat, for around 5-7 minutes until they turn golden.
  2. Add the salt and leave them to cool before chopping roughly.
  3. Clean and cut the cauliflower into VERY thin slices, preferably using a mandolin.
  4. Make the dressing by whisking the vinegar into the oil and adding salt and pepper to taste.
  5. Mix the cauliflower with the dressing, dried berries, nuts and cress.
  6. Add more vinegar if necessary.
  7. Leave the salad to rest for 10 minutes before serving.
Recipe by Honest Cooking at