What you’ll need:
- 1 LARGE head of cauliflower rinsed and cut into medium-sized florets
- One extremely large bunch of flat leaf parsley
- 3 long celery sticks, sliced thinly on an angle
- Half a cup of hazelnuts, roasted, smashed or roughly chopped
- Fresh pomegranate seeds (ONLY IF IN SEASON)
- A couple handfuls of dried cranberries
- Olive oil, salt and pepper
- Some maple syrup
- Apple Cider or Sherry vinegar
What to do:
Preheat your oven to a not too high temperature and put the cauliflower florets into a large roasting tray (or parchment lined baking sheet) drizzle generously with olive oil and season with salt and pepper.
Roast the cauliflower for 40 minutes to an hour, stirring the cauliflower around every 10 minutes or so. At first the cauliflower will seem like a lot but it will shrink down significantly. It’s not ready until the cauliflower is golden and shrivelled and incredibly tasty.*
While the cauliflower is roasting prepare the rest of the salad.
Chop the parsley, the celery and dry toast the hazelnuts in a frying pan until golden and fragrant. When the hazelnuts have cooled off, add to the salad and sprinkle with the cranberries or pomegranate seeds. Squeeze some lemon juice over the salad just to keep it fresh.
When the cauliflower is ready allow it to cool off completely and then add to the rest of the salad and toss well. Combine about a quarter cup of maple syrup with a quarter cup of vinegar, season with salt and pepper and stir well.
Drizzle most of the dressing on the salad and toss again. The oil from the cauliflower should be enough oil for the salad but you can always add a bit more if you like.