This one is out of the cookbook Jerusalem.
I broke up the cauliflower into fairly small florets. They got tossed with all of oil and salt.
Then into the oven to roast.
Next stop after roasting the cauliflower was toasting the hazelnuts. And starting to snack on the delicious roasted cauliflower bits.
The dressing is really a savory sweet. Cinnamon and allspice and cloves combined with Sherry vinegar and honey. It was really supposed to be maple syrup but I didn't have any.
I also happen to have some pomegranates in the refrigerator so making the salad was an easy choice.
I followed the guidelines of cutting the pomegranate in half putting it in a bowl of water and breaking apart the pomegranate releasing the seeds.
Then, I use a strainer to scoop out the seeds and strain the water.
It's amazing any of this roasted cauliflower made it to the salad. I love these little bits of toasty goodness.
But they did make it into the salad. Along with the pomegranate seeds and chopped toasted hazelnuts. And tossed with the salad dressing. I think there are actually more things that are supposed to go into the salad. But I didn't have the ingredients on hand and these were the main things I wanted anyway. Another Ottolenghi/Tamimi winner.
http://cooking.nytimes.com/recipes/12958-roasted-cauliflower-hazelnut-and-pomegranate-seed-salad