Roasted Cauliflower Hazelnut And Pomegranate Seed Salad Recipes

ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

ROASTED CAULIFLOWER HAZELNUT SALAD

Steps:

• Preheat the oven to 425 F.
• Place the cauliflower on a parchment-lined baking sheet, drizzle with 1-3 tablespoons of olive oil, and toss with some salt and pepper. Roast in the oven for 25-35 minutes until parts of it are turning golden brown. Transfer to a large mixing bowl and set aside to cool down.
• Decrease the oven temperature to 325 F. Spread the hazelnuts on a baking sheet lined with parchment paper (I used the same one as the cauliflower, just switched the paper) and roast for 17 minutes (although depending on your oven, I suggest watching these closely, mine were burnt at 17 minutes, and I took my second try out around 10 minutes).
• In a small bowl, whisk together the remaining 2 tablespoons olive oil, the sherry vinegar, maple syrup, cinnamon, and allspice. Set aside.
• Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the pomegranate seeds, celery, parsley, and the dressing. Stir, taste, and season with salt and pepper accordingly.

ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD

Steps:

• Preheat oven to 425 degrees.
• Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
• Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
• Allow the nuts to cool a little, then coarsely 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 accordingly. Serve at room temperature.

ROASTED CAULIFLOWER, HAZELNUT & POMEGRANATE SALAD

Steps:

• PREHEAT OVEN TO 425 DEGREES
• MIX THE CAULIFLOWER WITH 3 TABLESPOONS OF THE OLIVE OIL, 1/2 TEASPOON SALT AND SOME BLACK PEPPER. SPREAD OUT IN A ROASTING PAN AND ROAST ON THE TOP OVEN RACK FOR 25 TO 35 MINUTES, UNTIL THE CAULIFLOWER IS CRISP AND PARTS OF IT HAVE TURNED GOLDEN BROWN. TRANSFER TO A LARGE MIXING BOWL AND SET ASIDE TO COOL.
• DECREASE THE OVEN TEMPERATURE TO 325 DEGREES. SPREAD THE HAZELNUTS ON A BAKING SHEET LINED WITH PARCHMENT PAPER AND ROAST FOR 17 MINUTES.
• ALLOW THE NUTS TO COOL A LITTLE, THEN COARSELY 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 ACCORDINGLY. SERVE AT ROOM TEMPERATURE.