Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts

• 1 large head cauliflower (1 1/22 lb.)
• 1/4 cup roughly chopped toasted hazelnuts, divided
• 1/4 cup dried cranberries, divided
• 1 Tbs. drained capers, divided
• 1 Tbs. hazelnut oil or olive oil, divided
• 1 Tbs. lemon juice, divided
• 1 tsp. grated lemon zest
• 1 tsp. chopped fresh thyme
• 1 1/2 Tbs. vegetable oil, divided
• 6 cups baby arugula

1. Slice stem end of cauliflower so it sits flat.
2. Slice through head at 3/4-inch intervals to make flat slabs.
3. Separate slabs into 20 smaller slabs, and collect and set aside any remaining small florets and cauliflower crumbs (there will be about 1 cup).
4. Season slabs with salt and pepper, if desired, and set aside.
5. Pulse 1 Tbs.
6. hazelnuts, 1 Tbs.
7. cranberries, 1 tsp.
8. capers, 21/2 tsp.
9. hazelnut oil, 21/2 tsp.
10. lemon juice, lemon zest, thyme, and 1 Tbs.
11. water in small food processor until coarse paste forms.
12. Set aside.
13. Heat 1 Tbs.
14. vegetable oil in large skillet over medium-high heat.
15. Sear cauliflower pieces in single layer in skillet 3 to 5 minutes, or until deep brown.
16. Add remaining 11/2 tsp.
17. vegetable oil, flip cauliflower pieces, and cook 3 to 5 minutes more, or until tender.
18. Remove pan from heat.
19. Drizzle with remaining 1/2 tsp.
20. hazelnut oil and 1/2 tsp.
21. lemon juice.
22. Combine arugula with reserved cauliflower crumbs, remaining 3 Tbs.
23. hazelnuts, remaining 3 Tbs.
24. cranberries, remaining 2 tsp.
25. capers, and dressing in large bowl.
26. Season with salt and pepper, if desired.
27. Top with seared cauliflower.

cauliflower, hazelnuts, cranberries, capers, hazelnut oil, lemon juice, lemon zest, thyme, vegetable oil, baby arugula

Taken from www.vegetariantimes.com/recipe/seared-cauliflower-with-arugula-dried-cranberries-and-hazelnuts/ (may not work)