Recipe Index

Ingredients

• 1 large cauliflower or 2 small
• 2 tbsp extra virgin olive oil
• 1/2 tsp each salt and pepper
• 1 celery stalk (cut into 0.3" slices on the diagonal)
• 1/3 cup hazelnuts (raw, skin on)
• 1/2 pomegranate (seeds only (~1/3 cup))
• 1 cup parsley leaves (lightly packed)
• 2 tbsp extra virgin olive oil
• 1/3 tsp cinnamon powder ((Note 2))
• 1/3 tsp allspice ((Note 2))
• 1 tbsp sherry vinegar
• 1 1/2 tsp maple syrup ((or honey or golden syrup))
• 1/4 tsp each salt and pepper

Method

1. Heat the oven to 425°F before the cauliflower goes in.
2. Toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon each of salt and pepper, spread them on a tray, and roast for 20 minutes.
3. Turn the cauliflower pieces and roast them for a further 5 to 10 minutes until their edges are golden brown and the florets are cooked through without going soggy.
4. Tip the roasted cauliflower into a bowl and leave it to cool for 20 minutes.
5. Lower the oven to 320°F, spread the raw hazelnuts on a tray, and roast them for 5 minutes until they smell toasted.
6. Let the hazelnuts cool slightly, then chop them roughly so most of their skins fall away.
7. Add the hazelnuts, diagonally sliced celery and parsley leaves to the cooled cauliflower.
8. Sprinkle the cinnamon powder and allspice over the salad with 1/4 teaspoon each of salt and pepper, then drizzle over 2 tablespoons of olive oil, the sherry vinegar and the maple syrup.
9. Toss the cauliflower salad gently, taste for extra salt or pepper, transfer it to a serving bowl, and scatter the pomegranate seeds over the top to serve at room temperature.

Prep: 10 min · Cook: 30 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data