Cauliflower Salad with hazelnuts and pomegranate


  • 1 head of cauliflower, broken into florets
  • 3 tbsps. of olive oil
  • Salt and pepper
  • 1 stick of celery, finely sliced
  • 1/2 tsp. of cinnamon
  • 1/4 tsp. all spice
  • 1 tbsp. red wine vinegar
  • 1-1/2 tsp. honey
  • Salt and pepper
  • Seeds of 1 pomegranate
  • 1 tbsp. of olive oil
  • 30g hazelnuts, roasted, shelled and crushed
  • Good handful of flat leaf parsley


  • Preheat the oven to 200c
  • Toss the cauliflower florets with the oil and season with salt and pepper. Roast for 30 minutes until starting to brown.
  • Place the celery and all the remaining ingredients into a bowl and toss together, adjust the seasoning.  Add in the roasted cauliflower and toss together. Serve warm or chilled.

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