Roasted Cauliflower and Hazelnut Salad Recipe

Name: Roasted Cauliflower and Hazelnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, broken into smaller florets; 5 tbsp. olive oil; 1 lg. stick celery, sliced at an angle; 1 oz. hazelnuts; 3/8 oz. flat leaf parsley; 1/2 pomegranate, seeds of; 1/3 tsp. ground cinnamon; 1/3 tsp. ground allspice; 1 tbsp. sherry vinegar; 1-1/2 tsp. maple syrup; Salt; Pepper

Servings: persons

1 head cauliflower, broken into smaller florets
5 tbsp. olive oil
1 lg. stick celery, sliced at an angle
1 oz. hazelnuts
3/8 oz. flat leaf parsley
1/2 pomegranate, seeds of
1/3 tsp. ground cinnamon
1/3 tsp. ground allspice
1 tbsp. sherry vinegar
1-1/2 tsp. maple syrup
Salt
Pepper

1
Preheat the oven to 220C.
2
Mix together the cauliflower with 3 tbsp.
3
olive oil, as well as salt and pepper to taste.
4
Place in a roasting pan and roast in the oven for about 30 minutes, until the cauliflower has turned golden brown.
5
Reduce the oven temperature to 170C.
6
Spread the hazelnuts on a baking tray lined with baking parchment and roast for 17 minutes.
7
Allow the nuts to cool.
8
Coarsely chop the nuts, add to the cauliflower.
9
Mix in the remaining ingredients.
10
Season with salt and pepper, and serve.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head cauliflower, broken into smaller florets, 5 tbsp. olive oil, 1 lg. stick celery, sliced at an angle, 1 oz. hazelnuts, and more.

Yes, Roasted Cauliflower and Hazelnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Cauliflower and Hazelnut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions