288. Roasted cauliflower & walnut salad
1 head cauliflower
5 tbsp. olive oil
1 large celery stalk, cut at an angle into 1/4 in ch slices
5 tbsp. walnuts
1/3 cup parsley
1/3 cup pomegranate seeds*
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1.5 to 2 tbsp. red wine vinegar (added some)
1 1/2 tsp. maple syrup
salt and pepper (be generous!)
5 tbsp. olive oil
1 large celery stalk, cut at an angle into 1/4 in ch slices
5 tbsp. walnuts
1/3 cup parsley
1/3 cup pomegranate seeds*
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1.5 to 2 tbsp. red wine vinegar (added some)
1 1/2 tsp. maple syrup
salt and pepper (be generous!)
Preheat the oven to 425 degrees Fahrenheit. Wash the cauliflower thoroughly, tne toss with 3 tbsp. olive oil and salt liberally. Roast for 25-35 minutes or until it is nicely browned.
Lightly toast the chopped nuts in a toaster oven or a dry skillet, just
until they start to become aromatic. Allow them to cool.
Mix the nuts with the cauliflower and rest of the ingredients and drizzxle with the remaining oil. Stir, taste and season to taste with salt and pepper. Serve at room temperature.
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