Salad with roasted cauliflower and hazelnuts

Ingredients for 4 servings:

• 1 cauliflower, approx. 800 g
• 60 g hazelnuts
• 1 stalk(s) celery
• ½ pomegranate
• 0.33 tsp cinnamon powder
• 0.33 tsp allspice powder
• ½ bunch parsley, flat
• 5 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 ½ tsp maple syrup
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C (top/bottom heat). Cut the cauliflower into bite-sized florets. Place in a bowl and toss with a little salt, pepper, and about 2-3 tablespoons of olive oil. Line a baking sheet with baking paper and spread the cauliflower on it. Bake in the preheated oven for about 20-25 minutes. The cauliflower will be cooked through, but still firm to the bite and lightly toasted. Reduce the heat to 160°C (320°F) and place the hazelnuts on the baking sheet lined with baking paper. Roast for about 10-12 minutes. Let the nuts cool down and, if desired, rub off any dried-on brown skins as best you can. Roughly chop the nuts and add to the cauliflower. Deseed the pomegranate half, chop the parsley, and slice the celery diagonally. Mix everything into the salad. Mix together the remaining olive oil, vinegar, maple syrup, allspice, and cinnamon to make a dressing and season to taste. Fold into the salad. Season to taste and serve at room temperature. Tip: The cleanest way to deseed pomegranates is as follows: Fill a large bowl with cold water and submerge the pomegranate. Then, under the water, gently pick the seeds out of the flesh. The heavy seeds will sink to the bottom, while the white membranes float to the top and can be skimmed off. Simply remove the seeds from the water, drain, and reuse.