cookware
- roasting pan
- large mixing bowl
- parchment paper
- baking sheet
1 | Move the oven rack towards the top. Preheat the oven to 425°F. |
2 | Toss the cauliflower with olive oil, salt, and pepper and spread it out on the roasting pan. Roast for 25-35 minutes until the cauliflower is crisped with charred and brown spots. Transfer to a large mixing bowl and cool. |
3 | Bump the oven temp down to 325°F. Line the baking sheet with parchment paper and roast the hazelnuts for 17 minutes. |
4 | After the hazelnuts have cooled enough to handle, coarsely chop them and combine them with the cauliflower. |
5 | Add the rest of the ingredients and toss to combine. Season to taste with salt and pepper. Serve at room temp. |
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi