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
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 coarsely cop them and add to the cauliflower, along with the rest of the ingredients. Stir, taste, and season with salt and pepper. Serve at room temperature.
4. Allow the nuts to cool a little, then coarsely cop them and add to the cauliflower, along with the rest of the ingredients. Stir, taste, and season with salt and pepper. Serve at room temperature.
from Jerusalem
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