Roasted cauliflower & hazelnut salad

Serves 4-6


1 head of cauliflower, broken into small florets

6 tbsp olive oil

Curry powder

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


  1. Pre-heat the oven to 220C
  2. 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.
  3. 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.
  4. 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.

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