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Delicious Roast Cauliflower and Pomegranate Salad

Recipes of My Art
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Servings 2 - 4

Ingredients
  

  • 1 Large Cauliflower cut into small florets
  • 5 tablespoons olive oil
  • 2 sticks of celery 100g, sliced at an angle
  • 30 g hazelnuts
  • handful of parsley roughly chopped
  • 70 g pomegranate seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1 tablespoon red vine vinegar
  • 1 1/2 teaspoons maple syrup
  • salt and pepper

Instructions
 

  • Preheat the oven to 200°C
  • Place the cauliflower florets into a bowl and mix with 4 tablespoons olive oil and 1/2 teaspoon of salt and some pepper. Spread out the Cauliflower on a baking tray and place in the oven for 20 - 30 minutes or until the cauliflower has some golden brown colour and some parts have turned a bit crispy. Remove from the oven and place in your serving bowl to cool down a bit.
  • Reduce the oven temperature to 150°C. Place the hazelnuts in a small roasting dish and roast for 10 - 15 minutes. Remove from the oven and allow to cool and then roughly chop then up.
  • Mix the celery, pomegranate, hazelnuts and parsley together with the cauliflower.
  • In a small dish mix the rest of the ingredients together and then poor it over the salad and give it a lovely toss.