Roasted Cauliflower and Hazelnut Salad
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| One of my favorite recipes from Ottolenghi |
Time
prep 1:00
total 1:00
Ingredients
| 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 |
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Instructions
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.
Author's Comments
One of my favorite recipes from Ottolenghi's cookbook titled Jerusalem. You must buy this cookbook.
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