Ok, ok. I know it’s not a very exciting vegetable. But when you toss it with a little oil and roast it until the edges turn crispy and brown, you transform it from boring to HELLO! Total knockout.
- 100 calories’ worth of cruciferous vegetables can provide you with up to 40 percent of your daily fiber requirement
- Cruciferous vegetables contain protein, as much as 25 percent of the daily value in three cups
- Cruciferous vegetables, especially kale and collard greens, provide high amounts of vitamin K, which may have benefits for fighting cancer and inflammation
I love this salad because of the colors. The dark green flat leaf parsley and bright red pomegranate seeds are a lovely contrast against the ivory cauliflower. I’ve left the nuts out on occasion when making it for family dinners, but they add a depth and a crunch that really set this salad apart.
And, you don’t have to dread de-seeding a pomegranate any longer! Check this out. Life changer.
- 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
- Preheat the oven to 425 F.
- 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.
- 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).
- In a small bowl, whisk together 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 the dressing. Stir, taste, and season with salt and pepper.
Recipe adapted from Love and Lemons