roasted cauliflower and hazelnut salad
Cuisine: Mediterranean
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Ingredients
  • 1 cauliflower head, chopped into small florets
  • 5 tablespoons olive oil
  • 1 celery stalk, leaves removed, sliced diagonally
  • ⅓ cup hazelnuts with skin
  • 4 tablespoons chopped parsley leaves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground all-spice
  • 1 tablespoon red wine vinegar
  • 1 ½ teaspoon maple syrup
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 200°C/390°F. In a mixing bowl, combine the cauliflower florets with 3 tablespoons olive oil, salt and pepper. Lay them out evenly in a baking pan and roast for 30 minutes until slightly golden and crunchy. Put them back in the mixing bowl and let them cool down to room temperature.
  2. Meanwhile, lower the oven heat to 170°C/340°F and line a baking pan with parchment paper. Spread the hazelnuts over the parchment paper and roast for 15 minutes until golden and fragrant. Set aside to cool.
  3. Chop the hazelnuts and add them to the mixing bowl with the cauliflower. Add the remaining 2 tablespoons olive oil, chopped celery, parsley, cinnamon, all-spice, red wine vinegar and maple syrup. Mix to combine. Season with more salt and pepper if needed and serve at room temperature.
Notes
SLIGHTLY ADAPTED FROM: Yotam Ottolenghi and Sami Tamimi's Roasted Cauliflower & Hazelnut Salad from their cookbook Jerusalem
Recipe by Savormania at http://www.savormania.com/en/roasted-cauliflower-and-hazelnut-salad-6/