Roasted Cauliflower Salad

Ingredients

For the Roasted Cauliflower:

1 large cauliflower or 2 small, cut into florets 

2 tablespoons of extra virgin olive oil 

1/2 teaspoon each of salt and pepper 

For the Salad:

1 celery stalk, cut into .5 cm 

1/3 cup of hazelnuts, raw, skin on 

1/2 pomegranate, seeds only (~1/3 cup) 

1 cup of parsley leaves, lightly packed 

For the Dressing:

2 tablespoons of extra virgin olive oil 

1/3 teaspoon of cinnamon powder 

1/3 teaspoon of allspice 

1 tablespoon of sherry vinegar 

1 1/2 teaspoons of maple syrup or honey 

1/4 teaspoon each of salt and pepper 

Directions

Roast the Cauliflower:

1. Preheat the oven to 425. 

2. Toss the cauliflower with oil, salt, and pepper. Spread on a baking tray, roast for 20 minutes, turn, then roast for another 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. 

3. Transfer to a bowl and let cool for 20 minutes. 

Toast the Hazelnuts:

1. Turn the oven down to 320. Spread hazelnuts on a tray and roast for 5 minutes. 

2. Let cool slightly, then roughly chop. 

Combine the Salad: 

1. Place hazelnuts, parsley, and celery into a bowl. Sprinkle over cinnamon, allspice, salt, and pepper. Drizzle with olive oil, maple syrup, and vinegar. Toss gently with your hands or a rubber spatula. 

2. Taste the salad and add more salt and pepper, if needed. Transfer to a serving bowl and scatter over pomegranates. Serve at room temperature. 

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