Roasted Cauliflower Salad



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Serves
5
Prep
10 minutes
Cook
30 minutes
Roasted Cauliflower Salad

This colorful side dish is bursting with flavor! Tender roasted cauliflower, toasted hazelnuts, and juicy pomegranate seeds combine to create a refreshing side dish. Try it out for yourself today!


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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