Yotam Ottolenghi’s Cauliflower Salad

ROASTED CAULIFLOWER
1 large cauliflower or 2 small , cut/broken into florets (~650g florets)
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper

SALAD:
1 celery stalk , cut into 0.5cm slices on the diagonal
1/3 cup hazelnuts , raw, skin on
1/2 pomegranate , seeds only (~1/3 cup)
1 cup parsley leaves , lightly packed

DRESSING
2 tbsp extra virgin olive oil
1/3 tsp cinnamon powder
1/3 tsp allspice
1 tbsp sherry vinegar
1 1/2 tsp maple syrup (or honey)
1/4 tsp each salt and pepper

ROAST CAULIFLOWER:
Preheat the oven to 220°C/425°F (200°C fan). Toss cauliflower with oil, salt and pepper. Spread on tray, roast for 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy! Transfer to a bowl and let cool for 20 minutes.

TOAST HAZELNUTS:
Turn the oven down to 160°C/320°F (140°C fan). Spread hazelnuts on a tray then roast for 5 minutes until they smell amazing. Cool slightly, then roughly chop (most skin will naturally fall off).

SALAD:
Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maple syrup and vinegar. Toss gently with hands or rubber spatula. Plate up: Taste, add more salt or pepper if needed. Transfer to a serving bowl. Scatter over pomegranates. Serve at room temperature.

from: www.recipetineats.com