This is a classic Israeli recipe that uses an ingredient that takes on all the flavors it’s cooked with...cauliflower. Combining the nutty roasted cauliflower with delicious spices and finishing it with the sweet crunch of pomegranate seeds, this dish will surely transport you to Jerusalem!
1 head cauliflower, broken into small florets (1 1/2 pounds total)
5 tablespoons olive oil
1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
5 tablespoons hazelnuts, with skins (OPTIONAL for those dealing with allergies - can substitute 1 cubed avocado)
⅓ cup small flat-leaf parsley leaves, picked
⅓ cup pomegranate seeds (from about 1/2 medium pomegranate)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon sherry vinegar
1 teaspoon maple syrup
Salt and freshly ground black pepper
Preheat oven to 425 degrees.
Mix the cauliflower with 3 tablespoons of olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
Decrease the oven temperature to 325 degrees. Spread the hazelnuts (if using) on a baking sheet lined with parchment paper and roast for 17 minutes.
Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. If substituting avocado, cube the avocado and add to the cauliflower mixture. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.