Roasted cauliflower salad

Roasted cauliflower salad

Ingredients for 2 people

1 cauliflower, chop into florets

5 tbsp olive oil

30 g nuts, depending on tolerance

1 large stalk of celery, cut into 1/2 cm wide pieces

1 handful of small parsley leaves, smooth

50 g pomegranate seeds

1/3 tsp cinnamon, ground

1/3 tsp allspice, ground

1 tbsp lemon juice

1 tsp maple syrup

Salt

Pepper, depending on tolerance

Preparation

Preheat the oven to 220° top heat.

Mix the cauliflower florets with 3 tablespoons of oil and 1/2 teaspoon of salt, spread in a large baking dish and roast on the top shelf of the oven until crispy golden brown, about 25 minutes. Then pour into a bowl and leave to cool. Reduce the oven temperature to 170°C, spread the nuts on a baking tray and roast for 15 minutes. Leave the nuts to cool slightly and chop coarsely. Mix all the ingredients together in a large bowl. Season with salt and pepper to taste and enjoy warm.