Roasted cauliflower, crisp celery, pomegranate and hazelnuts in a lightly sweet vinaigrette.
200 gCauliflower
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35 gPomegranate
15 gCobnut/Hazelnut
35 gCelery
5 gParsley
1 tspMaple Syrup
0.2 gCinnamon
1.5 tspCooking oil
1 tspDressing oil
2 tspRed wine vinegar
To tasteSalt
To tasteBlack Pepper
Heat the oven to 220°C (425°F). Cut the cauliflower into small florets, toss with cooking oil, salt and pepper and spread on a tray. Roast for 25-30 minutes, turning once, until browned and tender.
Toast the hazelnuts in a dry skillet over medium-low heat for 4 minutes, stirring. Cool and chop. Thinly slice the celery and chop the parsley.
Whisk the dressing oil, vinegar, maple syrup and cinnamon. Allow the cauliflower to cool until warm, then toss with the celery, parsley, pomegranate, hazelnuts and dressing.