Roasted Cauliflower and Hazelnut Salad

Name: Roasted Cauliflower and Hazelnut Salad
Ingredients: 1 head cauliflower, broken into small florets (1 1/2 pounds total); 5 tablespoons olive oil; 1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total); 5 tablespoons hazelnuts, with skins; ⅓ cup small flat-leaf parsley leaves, picked; ⅓ cup pomegranate seeds (from about 1/2 medium pomegranate); Generous 1/4 teaspoon ground cinnamon; Generous 1/4 teaspoon ground allspice; 1 tablespoon sherry vinegar; 1 teaspoon maple syrup; Salt; freshly ground black pepper

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This is a unique and delicious salad from the cookbook, Jerusalem, that will dazzle your tastebuds and enhance your health.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.amybondar.com.

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