Roasted Cauliflower and Hazelnut Salad
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| Serves 2 - 4 |
Prep 30 mins |
Cooking 47 mins |
Easy |
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| Ingredients |
1 head of cauliflower, broken into small florets (660g in total)
5 tbsp olive oil
1 large stick celery, cut into thin slices (70g in total)
30g hazelnuts
10g flat leaf parsley leaves, picked
1/3 tsp ground cinnamon
1/3 tsp ground allspice
1 tbsp lemon juice
1 and 1/2 tsp maple syrup
salt and pepper
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Adapted from Ottolenghi's Jerusalem
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Preheat the oven to 220C/Fan
200C/Gas 7.
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Mix the cauliflower with 3
tablespoons of the olive oil, some salt and pepper. Spread
out in a roasting tin and roast on the top oven shelf for
25-35 mins, until the cauliflower is crisp and parts of it
have turned golden brown. Transfer to a large mixing bowl
and set aside to cool.
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Reduce the oven temperature to
170C/ fan 150C/ Gas 3. Spread the hazelnuts out on a
baking tray, lined with baking parchment and roast for 17
minutes. You can use previously roasted and chopped
hazelnuts or shop bought ones instead
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Allow the nuts to cool a
little, then roughly chop them and add to the cauliflower
along with the remaining oil and the rest of the
ingredients. Stir, taste and season with salt and
pepper according to taste. Serve at room temperature.
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DAILY
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