Roasted Cauliflower and Hazelnut Salad
- 1 head cauliflower, broken into smaller florets
- 5 tbsp. olive oil
- 1 lg. stick celery, sliced at an angle
- 1 oz. hazelnuts
- 3/8 oz. flat leaf parsley
- 1/2 pomegranate, seeds of
- 1/3 tsp. ground cinnamon
- 1/3 tsp. ground allspice
- 1 tbsp. sherry vinegar
- 1-1/2 tsp. maple syrup
- Salt
- Pepper
- Preheat the oven to 220C.
- Mix together the cauliflower with 3 tbsp.
- olive oil, as well as salt and pepper to taste.
- Place in a roasting pan and roast in the oven for about 30 minutes, until the cauliflower has turned golden brown.
- Reduce the oven temperature to 170C.
- Spread the hazelnuts on a baking tray lined with baking parchment and roast for 17 minutes.
- Allow the nuts to cool.
- Coarsely chop the nuts, add to the cauliflower.
- Mix in the remaining ingredients.
- Season with salt and pepper, and serve.
cauliflower, olive oil, celery, hazelnuts, flat leaf parsley, pomegranate, ground cinnamon, ground allspice, sherry vinegar, maple syrup, salt, pepper
Taken from www.foodgeeks.com/recipes/22259 (may not work)