Roasted cauliflower and hazelnut salad
About an hour to prepare – serves 2 to 4 1 head cauliflower, broken into small florets (about 1 ½ lbs) 5 tbsp olive oil 1 large celery stalk, cut on an angle into ¼-inch slices (I used half a medium fennel bulb sliced thinly) 5 tbsp hazelnuts, with skins 1/3 cup flat-leaf parsley leaves 1/3 cup pomegranate seeds (from ½ a medium pomegranate) generous ¼ tsp ground cinnamon 1 tbsp sherry vinegar 1 ½ tsp maple syrup salt and freshly ground black pepper 1. Preheat the oven to 425ºF. 2. Mix the cauliflower with 3 tablespoons of the olive oil, ½ teaspoon salt, and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25-35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down. 3. Decrease the oven temperature to 325ºF. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes. 4. Allow the nuts to cool a little, then c