Cauliflower Salad
A fresh and vibrant salad that combines roasted cauliflower with nuts, herbs, and pomegranate seeds, perfect for any gathering or light meal.
Ingredients
For the roasted cauliflower
- 1 large large cauliflower
- 2 tbsp extra virgin olive oil
- 0.5 tsp salt
- 0.5 tsp pepper
For the salad mix
- 1 stalk celery, cut into 0.5cm slices on the diagonal
- 1/3 cup hazelnuts, raw, skin on
- 1/2 pomegranate pomegranate, seeds only (~1/3 cup)
- 1 cup parsley leaves lightly packed
- 1/3 tsp cinnamon powder
- 1/3 tsp allspice
- 1 tbsp sherry vinegar
- 1 1/2 tsp maple syrup or honey or golden syrup
- 0.25 tsp salt
- 0.25 tsp pepper
Instructions
Roast Cauliflower
- Preheat the oven to 220°C/425°F (200°C fan).
- Toss the cauliflower with olive oil, salt, and pepper. Spread it on a tray and roast for 20 minutes.
- After 20 minutes, turn the cauliflower and roast for another 5 to 10 minutes until the edges are golden brown.
- Transfer roasted cauliflower to a bowl and let it cool for 20 minutes.
Toast Hazelnuts
- Lower the oven temperature to 160°C/320°F (140°C fan).
- Spread the hazelnuts on a baking tray and roast for 5 minutes, until fragrant.
- Cool slightly, then roughly chop the hazelnuts.
Assemble Salad
- In the bowl with the cooled cauliflower, add chopped hazelnuts, parsley, and celery.
- Sprinkle over cinnamon, allspice, salt, and pepper.
- Drizzle with olive oil, maple syrup, and vinegar, then toss gently.
- Taste the salad and adjust salt or pepper if needed.
- Transfer to a serving bowl and scatter pomegranate seeds on top. Serve at room temperature.
Notes
This salad can be served as a side or main dish. It can be stored in an airtight container in the refrigerator for about 3 days. The texture may change slightly, but flavors will still shine.