vegan salad #baking sheet #baon #jerusalem cookbook #nn photography #numnums volume 2 #parchment paper #picnic salads, soups, & sandwiches

jerusalem's roasted cauliflower and hazelnut salad

added by carm

1 hr 5 minutes

prep: 15 min

cook: 50 min

4 servings

$jerusalem\'s roasted cauliflower and hazelnut salad$

ingredients

1 head cauliflower

broken into small florets

3 tbsp olive oil

1/2 tsp salt

black pepper

freshly ground

5 tbsp hazelnuts

with skins

1 tbsp sherry vinegar

1/4 tsp ground cinnamon

heaping

1/4 tsp ground allspice

heaping

1 1/2 tsp maple syrup

2 tbsp olive oil

1 stalk celery

large in size, cut on an angle 1/4-inch thick pieces

1/3 cup italian parsley leaves

plucked

1/3 cup pomegranate seeds

from about 1/2 medium pomegranate

salt and freshly ground black pepper

cookware

This recipe is one of the tastiest ways to enjoy cauliflower! Don't be afraid to char the cauliflower... it adds to the flavor. :)

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