Roasted cauliflower & hazelnut salad
1 head of cauliflower, broken into small florets
6 tbsp olive oil
2 sticks of celery, diced
40g Hazelnuts or flaked almonds
50g Pomegranate seeds
1 tsp grain mustard
5 tbsp extra virgin olive oil – extra
1 tbsp red wine vinegar
1 tbsp honey
1 orange zest and half an orange juiced
Salt and black cracked pepper
- Pre-heat the oven to 220C
- Mix the cauliflower with the olive oil and season with salt, pepper (and a sprinkle of curry powder – optional). Spread on a roasting tin and roast for 25 minutes, until crisp and golden. Transfer to a large mixing bowl and let cool.
- Reduce the oven temperature to 170C, spread the hazelnuts out on a baking tray lined with parchment paper and roast for 17 minutes. Allow to cool, then roughly chop them and add to the cauliflower.
- Add all remaining ingredients to the cauliflower, season to taste and serve at room temperature.
Note- the dressing is best to use just before you are serving the salad. To change it up a bit, you can also add some roasted aubergine slices and 1/2 cup chopped dill and parsley.