I'm biting my tongue on calling this a “salad” as I find it difficult to refer to flat leaf parsley as salad leaves! However it is a substantial little meal (salad) to have on it’s own for lunch, or as a side dish with dinner.
When growing up I only ever had Cauliflower boiled with a solidified cheese sauce on top, aptly called "Cauliflower Cheese". Despite the scary memories I've discovered that when roasted in the oven cauliflower is actually really tasty - up there with brussels and beetroots as my favorite vegetables I’ve rediscovered in Miami. That said, I’ve still got to convince the kids…
Recipe adapted from "Jerusalem", Ottolenghi/Tamimi
Roasted Cauliflower Salad, with parsley & hazelnut
1 head of Cauliflower, broke into florets
5 tablespoons Olive Oil
Salt & Freshly Ground Black Pepper
1 rib of Celery, sliced
30g Hazelnuts, with skins on
10g Flat-Leaf Parsley
0.25 teaspoon of Cinnamon
0.25 teaspoon of Ground Allspice
1 tablespoon Sherry Vinegar
1.5 tablespoon Maple Syrup
Preheat the oven to 425F/220C.
In a bowl mix the cauliflower with the olive oil, half a teaspoon of salt and some freshly ground black pepper, then distribute in a lipped roasting tray. Roast for 25-30 minutes or until the cauliflower has a golden brown colour on the florets. Transfer back to the bowl and leave to cool slightly.
Turn the oven down to 325F/170C. Scatter the hazelnuts onto a baking sheet lined with parchment paper and roast in the oven for 20 minutes.
Meanwhile pick the parsley leaves and twiddle your thumbs… until the nuts have toasted. Let them cool a bit, then rub to take off any loose skins. Roughly chop the nuts and add to the cauliflower, along with the sliced celery.
When ready to serve, add the cinnamon, allspice, sherry vinegar and maple syrup to the cauliflower mixture and gently stir to mix together. Serve immediately.