Like broccoli, cauliflower has historically not been one of my favorite vegetables. But when I came across the recipe for this salad in the stunning new cookbook, Jerusalem, I knew I had to try it. It looked vibrant (vibrant? who knew cauliflower was vibrant?), delicious, and superbly healthy — the kind of dinner I should be making in January.
Like broccoli, the flavor and texture of cauliflower improves dramatically when roasted. I added the sherry wine vinegar, olive oil, cinnamon, and a bit of brown sugar while the cauliflower was still hot and it absorbed all of the flavors beautifully. This was the perfect Monday-night-and-I-just-got-back-from-Yoga-class dinner and it would make a lovely accompaniment to roast chicken or pork loin.
Roasted Cauliflower, Hazelnut, and Pomegranate Seed Salad
Adapted from Jerusalem
1 medium head cauliflower
1/3 cup chopped flat-leaf parsley
1/3 cup hazelnuts, toasted and chopped, skins removed if desired
1/3 cup pomegranate seeds
3 tablespoons olive oil, divided
1 1/2 tablespoons sherry wine vinegar
1/4 teaspoon cinnamon
1/2 teaspoon brown sugar
sea salt and pepper to taste
Cut cauliflower into florets and wash. Drain well. Spread cauliflower onto a large baking sheet and drizzle with 2 tbsp. olive oil. Sprinkle with salt and pepper. Roast in a 400 degree oven for about 20 minutes, or until cauliflower is tender and browned on the edges. Transfer to a large bowl and immediately add the additional tbsp olive oil, the sherry wine vinegar, cinnamon, and brown sugar. Mix well and let the mixture cool for about 10 minutes. Add the parsley, hazelnuts, and pomegranate seeds. Taste and season with salt and pepper if necessary. Serve at room temperature.