Roasted Cauliflower Pomegranate & Hazelnut Salad

Beautifully tasting roasted cauliflower pomegranate and hazelnut salad definitely is a winner. This light, crunchy and nutty salad will please everyone’s taste!



  • 1 head cauliflower, broken into small florets
  • 5 tbsp olive oil
  • 1 large celery stalk, cut on an angle into 1/4 inch slices
  • 5 tbsp hazelnuts, with skins
  • 1/3 cup flat leaf parsley leaves
  • 1/3 cup pomegranate seeds
  • 1 tbsp sherry vinegar
  • 1.5 tsp maple syrup
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • salt and freshly ground black pepper


  1. Preheat the oven to 215°C.
  2. Roast the cauliflower by placing it on a parchment lined backing sheet, drizzle with 1-3 tablespoons of olive oil and toss it together 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.
  3. Decrease the oven temperature to 160°C. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 10-15 minutes.
  4. In a small bowl, whisk together 2 tablespoons olive oil, sherry vinegar, maple syrup, cinnamon and allspice. Set aside.
  5. 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.
  6. Serve at room temperature.



Recipe adopted from Love and lemons.


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