Roasted cauliflower and hazelnut salad (V)
1 head of cauliflower, broken into small florets (660g)
3 tbsp olive oil
Salt and black pepper
30g hazelnuts
1 large stick of celery, cut on an angle into ½cm slices (70g)
10g small flat-leaf parsley leaves
50g pomegranate seeds
¼ tsp ground cinnamon
¼ tsp ground allspice
2 tsp sherry vinegar
1 tsp maple syrup
Heat the oven to 200C. Mix the cauliflower with two tablespoons of oil, half a teaspoon of salt and some black pepper. Spread out on a baking tray and roast on the top shelf of the oven for about 20 minutes, until the cauliflower is crisp and parts of it turn golden-brown. Transfer to a large bowl and set aside to cool down.
Reduce the oven temperature to 150C. Spread out the hazelnuts on a lined baking tray and roast for 15 minutes. Leave the nuts to cool a little, then roughly chop and add to the cauliflower, along with the remaining oil and the other ingredients. Stir, taste and season accordingly. Serve within a couple of hours.
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