ROASTED CAULIFLOWER & HAZELNUT SALAD

ROASTED CAULIFLOWER & HAZELNUT SALAD image

Number Of Ingredients 11

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1 1/2 lb. cauliflower broken into small florets
5 Tbsp. of olive oil
1 large celery stalk cut into 1/4" slices
5 Tbsp. hazelnuts with skins
1/2 cup parsley leaves
1/2 cup pomegranate seeds
Generous 1/4 tsp. ground cinnamon
Generous 1/4 tsp. ground allspice
1 Tbsp. sherry vinegar
1 1/2 tsp. maple syrup
Salt and pepper

Steps:

Preheat oven to 425. Mix cauliflower with 3 Tbsp. olive oil, 1/2 tsp. salt and some black peppers. Spread out in a single layer on a baking sheet. Roast for 25-30 minutes, until cauliflower is crisp and parts have turned golden brown. Transfer to a large bowl and cool. Decrease oven temp to 325. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes. Allow nuts to cool, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season accordingly. Serve at room temp.