Roasted cauliflower salad
For 2 persons
An autumnal-winter salad that is beautifully colorful and filling.
Select the nuts according to compatibility.
| Quantity | Ingredients |
|---|---|
| 1 | Cauliflower |
| 5 tablespoons | Olive oil |
| 30 g | Nuts |
| 1 large bar | Celery stalks |
| 1/2 bunch | Parsley, smooth |
| 50 g | Pomegranate seeds |
| 1/3 TSP | Cinnamon |
| 1/3 TSP | Allspice |
| 1 tablespoon | Lemon juice |
| 1 TSP | Maple syrup |
Preheat the oven to 220°C top heat.
Chop one cauliflower into florets. Cut the large celery stalk into 1/2 cm wide pieces. 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.
