1 head cauliflower, broken into small florets
5 TBSP olive oil
3 large celery stalk, cut on an angle into 1/4-inch slices
1/3 c hazelnuts, toasted and chopped
1/3 c small flat-leaf parsley leaves, picked
1/2 pomegranate seeds
Generous 1/4 teaspoon ground cinnamon
Generous 1/4 teaspoon ground allspice1 head cauliflower, broken into small florets (1 1/2 pounds total)
5 tablespoons olive oil
1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
5 tablespoons hazelnuts, with skins
1/3 cup small flat-leaf parsley leaves, picked
1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 TBSP sherry vinegar
1 tsp maple syrup
Salt and pepper
Preheat oven to 425 degrees.
Mix the cauliflower with 3 TBSP olive oil, 1/2 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.
Add nuts to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper.
Serves 6 – 8