Roasted Cauliflower and Hazelnut Salad

Roasted Cauliflower and Hazelnut Salad from Rebecca Yatovitz

INGREDIENTS • 1 head of cauliflower broken into small florets (1 ½ pounds) • 5 tablespoons of olive oil • 1 large stalk of celery cut on an angle into 1/4 inch slices (about 2/3 cup) • 5 tablespoons of hazelnuts with the skins on • 1/3 cup of small flat leaf parsley leaves, picked • 1/3 cup pomegranate seed (about ½ medium size pomegranate) • ¼ generous teaspoon of cinnamon • ¼ generous teaspoon of ground allspice • 1 tablespoon of dry sherry vinegar • 1 ½ tsp maple syrup • Salt and pepper

DIRECTIONS

Preheat the oven to 425 degrees. Mix the cauliflower with 3 tablespoons of the olive oil, ½ teaspoon salt and some pepper and roast for 25 to 35 minutes until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large bowl and set aside to cool down. Decrease the oven temperature to 350 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes. Allow the nuts to cool and then coarsely cup them and add to the cauliflower along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.