Salad with Roasted Cauliflower and Hazelnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head cauliflower, approx. 800 g
- 60 g hazelnuts
- 1 stick celery
- 0.5 ½ pomegranate
- 0.33 teaspoons ground cinnamon
- 0.33 teaspoon allspice powder
- 0.5 ½ bunch parsley, smooth
- 5 tablespoon olive oil
- 2 tablespoon sherry vinegar
- 1 ½ teaspoon maple syrup
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Cut the cauliflower into bite-sized florets. Put in a bowl and mix with a little salt, pepper and about 2-3 tablespoons of olive oil. Cover a baking sheet with baking paper and bake in the oven preheated to 200 ° C for about 20-25 minutes. The cauliflower is cooked afterwards, but still firm to the bite and has light roasted spots.
- Reduce the heat to 160 ° C and place the hazelnuts on the baking tray lined with baking paper. Roast for about 10.12 minutes.
- Let the nuts cool down as well and rub off the now dried-on brown skins as much as possible. Roughly chop the nuts and add to the cauliflower.
- Core the pomegranate half, chop the parsley, cut the celery diagonally into pieces. Mix everything with the salad.
- Mix the remaining olive oil, vinegar, maple syrup, allspice and cinnamon into a dressing and season to taste. Fold under the lettuce. Season this again to taste and serve at room temperature.
- Annotation:
- The cleanest way to core pomegranates is as follows: fill a large bowl with cold water and dip the garnat apple. Now pull the seeds out of the pulp under water. The heavy kernels sink to the bottom, the white separating membranes float on top and can be skimmed off. Now simply take the kernels out of the water, drain and continue to use.
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