Roasted cauliflower & hazelnut salad

There is a slight chance that I am addicted to cauliflower. I love it as much as I hated it in my childhood. These recipes ( VEGA VADAS, MANGO AND CURRIED CHICKPEA SALAD) lifted cauliflower to the highest level I can imagine. Enjoy!

 (Serves 3 as a main course or 4 as an appetizer)

INGREDIENTS

1 head of cauliflower (600-700g), broken into small florets 

3 tbsp olive oil 

2 large sticks of celery, cut on an angle into 0.5cm slices 

50g hazelnuts, with skins 

20g small flat-leaf parsley leaves, picked 

150g pomegranate seeds

 

Dressing:

2 tbsp olive oil 

1/3 tsp ground cinnamon 

1½ tsp ground allspice 

1 tbsp sherry vinegar 

1 1/2 tbsp maple syrup 

salt and black pepper

METHOD

1. Preheat the oven to 220°C/200°C Fan. 

2. Mix the cauliflower with 3 tablespoons of olive oil, ½ a teaspoon of salt and some black pepper. Spread out in a roasting tin and roast it on the top oven shelf for 25-35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. 

3. Transfer to a large mixing bowl and set aside to cool down. Reduce the oven temperature to 170°C/150°C Fan. Spread the hazelnuts out on a baking tray lined with baking parchment and roast for 10-15 minutes. 

4. Allow the nuts to cool a little, peel them and then roughly chop them and add to the cauliflower.

5. Mix the ingredients of the dressing and pour over the salad. Stir, taste and season with salt and pepper as you wish. Serve at room temperature.