Roasted Cauliflower Salad
 
Prep time
Cook time
Total time
 
We love this salad as a part of a holiday spread or on it's own for lunch. You can make it ahead of time, just take it out of the fridge about 30 minutes before serving as the flavors are best at room temperature.
Ingredients
  • 1 head cauliflower, broken into small florets
  • 3 tablespoons avocado oil
  • 1 large celery stalk, cut on an angle into ¼ inch slices
  • 5 tablespoons hazelnuts, with skins
  • ⅓ cup flat leaf parsley leaves
  • ⅓ cup pomegranate seeds
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1-1/2 teaspoon maple syrup
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 425 F.
  2. Roast the cauliflower by placing it on a parchment lined backing sheet, drizzle with 1-3 tablespoons of olive oil and toss it together with some salt and pepper. Roast in the oven for 25-35 minutes until parts of it are turning golden brown. Transfer to a large mixing bowl and set aside to cool down.
  3. Decrease the oven temperature to 325 F. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 10-15 minutes (watch them closely so they don't burn).
  4. In a small bowl, whisk together olive oil, sherry vinegar, maple syrup, cinnamon and allspice. Set aside.
  5. Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the pomegranate seeds, celery, parsley, and the dressing. Stir, taste, and season with salt and pepper.
Recipe by Pigforkr at http://www.pigforkr.com/roasted-cauliflower-salad/