1. 1

   Step 1

   Preheat the oven to 220°C.

2. 2

   Step 2

   Cut 1 large cauliflower into florets. Toss with 30 ml olive oil, 2 g salt, and 1 g pepper.

3. 3

   Step 3

   Spread on a tray and roast for 20 minutes. Turn the florets, then roast for 5 to 10 minutes more until golden brown.

   Timer 30 min
4. 4

   Step 4

   Transfer the roasted cauliflower to a bowl and let it cool for 20 minutes.

   Timer 20 min
5. 5

   Step 5

   Reduce the oven temperature to 160°C.

6. 6

   Step 6

   Spread 50 g hazelnuts on a tray and roast for 5 minutes until fragrant.

   Timer 5 min
7. 7

   Step 7

   Let the hazelnuts cool slightly, then roughly chop them.

8. 8

   Step 8

   Add the chopped hazelnuts, 1 cup parsley leaves, and 1 sliced celery stalk to the bowl with the cauliflower.

9. 9

   Step 9

   Sprinkle with 1/3 tsp cinnamon, 1/3 tsp allspice, 2 g salt, and 1 g pepper.

10. 10

    Step 10

    Drizzle with 30 ml olive oil, 8 ml maple syrup, and 15 ml sherry vinegar.

11. 11

    Step 11

    Toss the salad gently with your hands or a spatula to combine.

12. 12

    Step 12

    Taste and add more salt or pepper if needed.

13. 13

    Step 13

    Transfer to a serving bowl and scatter 1/2 pomegranate seeds over the top. Serve at room temperature.

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