Roasted Cauliflower and Hazelnut Salad

Description

Choice of Alex Smith

Ingredients

• Cauliflower - 25 oz
• Olive Oil - 5 teaspoons
• Celery salt - 1 stalk
• Hazelnut - 0 oz
• Parsley - 0 oz
• Pomegranate Seeds - 1 piece
• Ground Cinnamon - ⅓ spoons
• Spices - ⅓ spoons
• Champagne Vinegar - 1 tablespoon
• Maple syrup - 1½ spoons
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 220 °C. Toss the cauliflower with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a small amount of black pepper.

Step 2

Transfer to a baking sheet and roast on the top rack of the oven for 25-30 minutes, until the cabbage is crispy and browned in places. Transfer to a bowl and let cool. Lower the oven temperature to 170°C (340°F). Line a baking sheet with parchment paper, place the hazelnuts on it, and roast for 17 minutes.

Step 3

Lightly cool the nuts, then coarsely chop them and add to the cauliflower florets, along with the remaining oil and other ingredients.

Step 4

Cut the celery diagonally into thin strips. Toss to combine, taste, and add salt and pepper as needed. Serve at room temperature.

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