Roasted Cauliflower Salad

Name: Roasted Cauliflower Salad
Ingredients: 1 head of cauliflower, broken into florets; olive oil; salt and freshly ground black pepper; 1 stick of celery, thinly sliced on the diagonal; 125 ml (½ cup) hazelnuts, roasted and roughly chopped; 60 ml (4 tablespoons) Italian parsley, roughly chopped; 2,5 ml (1/2 teaspoon) ground cinnamon; 2.5 ml (1/2 teaspoon) toasted cumin, ground fine; a handful of currants; 20 ml (4 teaspoons) white wine vinegar; 10 ml (2 teaspoons) maple syrup or runny honey

Published 23 March 2025

Method

Preheat the oven to 220 &#730!!C. (400 &#730!!F).
Toss the cauliflower with about 4 tablespoons olive oil and bit of salt and black pepper. Spread the cauliflower onto a large baking sheet and roast in the oven for about 25 minutes until the cauliflower is crisp and golden brown. Set aside to cool slightly
Combine the cauliflower with the remaining ingredients and correct the seasoning.
Serve at room temperature.