roasted cauliflower and hazelnut salad |
Cuisine: Mediterranean
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
- 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
- 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.
- 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.
- 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.
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/
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