ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD

Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad image

In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon and allspice. A sweet-tart vinaigrette finishes it off.

Provided by Tara Parker-Pope

Categories salads and dressings, side dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

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Ingredients

1 head cauliflower, broken into small florets (1 1/2 pounds total)
5 tablespoons olive oil
1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
5 tablespoons hazelnuts, with skins
1/3 cup small flat-leaf parsley leaves, picked
1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)
Generous 1/4 teaspoon ground cinnamon
Generous 1/4 teaspoon ground allspice
1 tablespoon sherry vinegar
1 teaspoon maple syrup
Salt and freshly ground black pepper

Steps:

Preheat oven to 425 degrees.
Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 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 of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 6 grams