Roasted Cauliflower Hazelnut Celery Salad via Jerusalem
Roasted Cauliflower Hazelnut Celery Salad via Jerusalem is one of my very favorite winter salads featuring hazelnuts, pomegranate seeds, and celery.
Servings: 4
Ingredients
- 1 head cauliflower; in small florets
- 5 tablespoons olive oil
- 2 large celery stalks cut on bias ¼- inch slices
- 5 tablespoons hazelnuts skins on preferred
- ⅓ cup flat leaf parsley leaves
- ⅓ cup pomegranate seeds here’s a pantry tip
- 1 tablespoon sherry vinegar
- 1 ½ teaspoons maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425° F.
- Place the cauliflower on a lined baking sheet*. Drizzle with 1-3 tablespoons of olive oil and toss it together with some salt and pepper.
- Roast in the oven for 20-30 minutes until parts of it are turning golden brown (it shouldn’t be too soft).
- Transfer to a large salad bowl and set aside.
- Decrease the oven temperature to 325° F.
- Spread the hazelnuts on the same baking sheet and roast for 10-15 minutes.
- Meanwhile, in a small bowl, whisk together 2 tablespoons olive oil, sherry vinegar, maple syrup, cinnamon and allspice. Set aside.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the pomegranate seeds, celery, parsley, and dressing.
- Toss the salad. Season with salt and pepper to taste.
Notes
*I always line with a sil-pat, but foil or parchment work too. They’re just not reusable.
Serve at room temperature.
Serve at room temperature.