Roasted Cauliflower and Hazelnut Salad | Oregonian Recipes

Ingredients

• 1 head of cauliflower (about 2 pounds)
• 6 tablespoons olive oil, divided
• Salt and freshly ground pepper
• 1 tablespoon white vinegar (champagne or sherry vinegar is best)
• 1 teaspoon brown sugar
• 1/4 teaspoon dried cinnamon
• 3/4 cup celery, cut thinly at an angle
• 1/3 cup hazelnuts, roasted, skinned, and roughly chopped
• 1/3 cup dried blueberries (see note)
• 1 bunch Italian parsley leaves