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+ servings

Roasted Cauliflower Salad with Hazelnuts and Pomegranate Seeds


  • 1 head cauliflower, broken into small florets
  • 5 Tbsp olive oil
  • 1 large celery stalk, cut on an angle into¼" slices
  • 5 Tbsp hazelnuts, with skins
  • cup flat leaf parsley leaves, chopped
  • cup pomegranate seeds
  • 1 Tbsp sherry vinegar
  • 2 tsp maple syrup
  • generous ¼ tsp ground cinnamon
  • generous ¼ tsp ground allspice
  • salt and freshly ground black pepper


  • Preheat oven to 425° F
  • Mix the cauliflower with 3 tablespoons of the olive oil, ½ tsp salt, and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
  • Decrease the oven temperature to 325° F. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
  • Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly.
  • Serve at room temperature.