ROASTED CAULIFLOWER, HAZELNUT & POMEGRANATE SALAD

Roasted Cauliflower, Hazelnut & Pomegranate Salad image

Number Of Ingredients 11

1 head Cauliflower
5 tablespoon Olive Oil
1 stalk Celery Stalk
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)
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Allspice
1 tablespoon Sherry Vinegar
1 teaspoon Maple Syrup
1 pinches 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.