Ottolenghi Roasted Cauliflower Hazelnut Salad | Ottolenghi Salad

Ingredients

• 1 head of cauliflower, broken into small florets (660g in total)
• 5 tbsp olive oil
• 1 large stick of celery, cut on an angle into 0.5cm slices (70g) in total
• 30g hazelnuts, with skins
• 10g small flat-lea parsley leaves, picked
• 50g pomegranate seeds (from about ½ a medium pomegranate)
• ⅓ tsp ground cinnamon
• ⅓ tsp ground allspice
• 1 tbsp sherry vinegar
• 1½tsp maple syrup
• salt and black pepper