Winter evenings - Salad of roasted cauliflower with hazelnuts

I can't remember when I cooked cauliflower the last time. Certainly more than five years ago. I really don't know how to handle this veg. yet once this winter I got so bored of potatoe, leek and cabbage that I bought one. At home I still had no idea what to do with it. After looking through some cook books, I decided to go for yet another Ottoloenghi: Salad of roasted cauliflower with hazelnuts. Delicious!

You'll need:

  • 700 gr cauliflower (just the florets)
  • 5 ts olive oil
  • 30 gr hazelnuts
  • 1 big stalk of celeriac cut into slices
  • 10 gr of flat leaf parsley
  • 50 gr pomegranate seeds
  • 1 ts tc cinnamon
  • 1 ts chilli powder
  • 1 tbs sherry vinegar
  • 1 1/2 ts maple sirup

Preheat the oven to 220°.
Turn the cauliflower in a mixture of 3 tbs of olive oil, 1/2 ts salt and some pepper.
Roast it for 25 -35 minutes on the top rack of your oven until crisp.
Put in a bowl and let cool.

Turn the oven down to 170° and roast the hazelnuts on a tray lined with greasing paper for 15 minutes.
Let cool, add to the other ingredients.
Mix well, season, serve lukewarm.

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