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Roasted Cauliflower & Hazelnut Salad

Ingredients

  • 1 head cauliflower, broken into small florets (1 ½ pounds)
  • 5 tablespoons olive oil, divided use
  • 1 large celery stalk, cut at an angle into ¼-inch slices (2/3 cup)
  • 5 tablespoons hazelnuts, with skins
  • 1/3 cup small flat-leaf parsley leaves, picked
  • 1/3 cup pomegranate seeds (from about ½ pomegranate)
  • Generous ¼ teaspoon ground cinnamon
  • Generous ¼ teaspoon ground allspice
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoon maple syrup
  • Salt and freshly ground black pepper

Directions

Preheat over to 425 degrees.

Mix the cauliflower with 3 tablespoons of the olive oil, ½ teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts have turned golden brown.

Transfer to a large mixing bowl and set aside to cool down.

Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a large baking sheet lined with parchment paper and roast for 15 – 20 minutes.

Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower along with the remaining 2 tablespoons of oil and the rest of the ingredients. Stir, taste, and season with salt and pepper accordingly. Serve at room temperature.

cualiflower salad

Source Sacbee.com