loveandlemons5.0
Roasted Cauliflower Hazelnut Salad
I love eating this spiced cauliflower salad at the holidays. It’s filled with juicy pomegranates, crunchy hazelnuts, fresh parsley, and crisp celery.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 425 F.
2
Place the cauliflower on a parchment-lined baking sheet, drizzle with 1-3 tablespoons of olive oil, and toss 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 (I used the same one as the cauliflower, just switched the paper) and roast for ⏱️ 17 minutes (although depending on your oven, I suggest watching these closely, mine were burnt at ⏱️ 17 minutes, and I took my second try out around ⏱️ 10 minutes).
hazelnuts, with skins5 tablespoons
4
In a small bowl, whisk together the remaining 2 tablespoons olive oil, the sherry vinegar, maple syrup, cinnamon, and allspice. Set aside.
sherry vinegar1 tablespoon
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 accordingly.
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