Roasted Cauliflower, Hazelnut and Pomegranate Seed

Name: Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 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; ⅓ cup small flat-leaf parsley leaves, picked; ⅓ cup pomegranate seeds (from about 1/2 medium pomegranate); Generous 1/4 teaspoon ground cinnamon; Generous 1/4 teaspoon ground allspice; 1 tablespoon sherry vinegar; 1 teaspoon maple syrup; Salt and freshly ground black pepper

Servings: persons

1 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
⅓ cup small flat-leaf parsley leaves, picked
⅓ cup pomegranate seeds (from about 1/2 medium pomegranate)
Generous 1/4 teaspoon ground cinnamon
Generous 1/4 teaspoon ground allspice
1 tablespoon sherry vinegar
1 teaspoon maple syrup
Salt and freshly ground black pepper

1
Preheat oven to 425 degrees.
2
Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper.
3
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.
4
Transfer to a large mixing bowl and set aside to cool.
5
Decrease the oven temperature to 325 degrees.
6
Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
7
Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients.
8
Stir, taste and season with salt and pepper accordingly.
9
Serve at room temperature.

231

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 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, and more.

Yes, Roasted Cauliflower, Hazelnut and Pomegranate Seed 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, Hazelnut and Pomegranate Seed Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions