Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1head cauliflower, broken into small florets (1½ pounds total)
- 5tablespoons olive oil
- 1large celery stalk, cut on an angle into ¼-inch slices (⅔ cup total)
- 5tablespoons hazelnuts, with skins
- ⅓cup small flat-leaf parsley leaves, picked
- ⅓cup pomegranate seeds (from about ½ medium pomegranate)
- Generous ¼ teaspoon ground cinnamon
- Generous ¼ teaspoon ground allspice
- 1tablespoon sherry vinegar
- 1teaspoon maple syrup
- Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
262 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Mix the cauliflower with 3 tablespoons of the olive oil, ½ 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.
- Step 3
Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
- Step 4
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.
Private Notes
Comments
Simple and delicious. Added cooked farro, feta, chickpeas, and some mache salad greens to make it even heartier.
This is in regular rotation in our house during the winter. I roast the hazelnuts for a much shorter amount of time--maybe 7 minutes--but otherwise follow the recipe exactly. So good!
I've made this a few times now, the softness of the caramelized cauliflower, the crunch of celery, it's a very hearty salad. My change has been to go heavier on the vinegar, we like a more assertive flavor. I've used dried barberries when poms are out of season.
Easy and elegant. I served it as part of a winter vegetarian lunch, along with quiche and cream of tomato soup. I subbed pecans toasted in the toaster oven instead of hazelnuts, which I didn’t have but will try next time. If you buy a whole pomegranate, check out Bon Appetit’s genius video on how the extract the seeds!
I've made this a few times now, the softness of the caramelized cauliflower, the crunch of celery, it's a very hearty salad. My change has been to go heavier on the vinegar, we like a more assertive flavor. I've used dried barberries when poms are out of season.
Really liked this combination - it was nice to have a salad that was more than a pile of greens. Served with some grilled shrimp on top and used hazelnut oil rather than EVOO for the dressing part. You can certainly toast the nuts beforehand and that certainly lowers the amount of time needed for the recipe.
Advertisement