Ingredients

1 large cauliflower or 2 small

2 tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp pepper

1 celery stalk, cut into 0.5 cm (0.3″) diagonal slices

1/3 cup raw hazelnuts with skin on

1/2 pomegranate, seeds only (about 1/3 cup)

1 cup lightly packed parsley leaves

2 tbsp extra virgin olive oil (for dressing)

1/3 tsp cinnamon powder

1/3 tsp allspice

1 tbsp sherry vinegar

1 1/2 tsp maple syrup (or honey or golden syrup)

1/4 tsp salt

1/4 tsp pepper

Instructions

Step 1: Preheat the oven to 220°C (425°F), or 200°C (fan) if using convection.

Step 2: Toss the cauliflower with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly on a baking tray.

Step 3: Roast the cauliflower for 20 minutes. Turn it over, then roast for another 5 to 10 minutes until the edges are golden and the cauliflower is cooked but still firm. Avoid overcooking to prevent sogginess.

Step 4: Transfer the roasted cauliflower to a bowl and let it cool for about 20 minutes.

Step 5: Lower the oven temperature to 160°C (320°F), or 140°C (fan).

Step 6: Spread hazelnuts on a baking tray and roast them for 5 minutes until fragrant.

Step 7: Let the hazelnuts cool slightly, then roughly chop. Most of the skins will naturally come off.

Step 8: Add the chopped hazelnuts, parsley leaves, and sliced celery to the bowl with the cooled cauliflower.

Step 9: Sprinkle cinnamon, allspice, 1/4 teaspoon salt, and 1/4 teaspoon pepper over the salad. Drizzle with 2 tablespoons olive oil, maple syrup, and sherry vinegar.

Step 10: Toss everything gently with your hands or a rubber spatula to combine. Taste and adjust seasoning if needed.

Step 11: Transfer the salad to a serving bowl, scatter the pomegranate seeds on top, and serve at room temperature.

Tips & Variations

Use honey or golden syrup instead of maple syrup for a different sweetness profile.

Try adding a handful of toasted pine nuts or almonds if you prefer a different nut texture.

For a spicier touch, sprinkle a pinch of chili flakes into the dressing.

If you don’t have sherry vinegar, white wine vinegar or apple cider vinegar work well too.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors develop further after resting, but add the pomegranate seeds just before serving to keep them fresh and crunchy. Reheat gently to room temperature if desired, but this salad is best enjoyed warm or at room temperature.

FAQs

Can I use pre-cut cauliflower florets?

Yes, pre-cut florets work well and save time. Just adjust roasting time to ensure they become golden but not overcooked.