Roasting cauliflower brings out its sweet, nutty flavor that pairs beautifully with hazelnuts and pomegranate seeds.
Sliced celery adds freshness and crunch.
Served on a bed of arugula and dressed with a delicious cinnamon and allspice dressing, this roasted cauliflower salad is hearty enough to be the main course and beautiful enough to serve to guests.
Don’t have pomegranate seeds? Substitute with raisins or dried cranberries.
Roasted Cauliflower Salad With Pomegranate and Hazelnuts
- 4 tsp. olive oil, divided use
- 1 Tbsp. sherry (or red wine) vinegar
- 1 tsp. pure maple syrup
- ¼ tsp. ground cinnamon
- ¼ tsp. ground allspice (optional)
- ½ tsp. sea salt (or Himalayan salt), divided use
- ½ tsp. ground black pepper
- 6 cups cauliflower florets
- 2 medium celery stalks, sliced on the bias
- ¼ cup chopped fresh flat leaf (Italian) parsley
- 2 cups fresh arugula
- 4 tsp. hazelnuts, chopped, toasted
- 4 Tbsp. pomegranate seeds
Preheat the oven to 450° F.
Combine 2 tsp. oil, vinegar, maple syrup, cinnamon, allspice (if desired), ¼ tsp. salt, and ¼ tsp. pepper in a small bowl; whisk to blend. Set aside.
Place cauliflower on a large baking sheet. Drizzle with remaining 2 tsp. oil. Season with remaining ¼ tsp. salt and remaining ¼ tsp. pepper.
Bake for 30 to 35 minutes, stirring halfway through, or until cauliflower is tender-crisp and browned. Cool.
Combine cooled cauliflower, celery, parsley, and dressing in a medium bowl; toss gently to blend.
Divide arugula evenly between four serving plates. Top evenly with cauliflower mixture, hazelnuts, and pomegranate.
Portion Fix Containers
2B Mindset Plate It!
A great veggie option to serve as part of lunch or dinner.
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