Roasted Cauliflower, Pomegranate & Hazelnut Salad

Another autumnal salad for you!
As much as I love light salads in summer, I love hearty ones in autumn too!

How’s everyone’s week been so far?

Only one more week till the holidays for me! ERMAGAHD I’m so excited. As much as I love school, you sometimes just need a break ya know. Hope you’re on the same wavelength.

Also, holiday time means lots of videos and recipes coming your way! Wahey!

Cauliflower, Pomegranate & Hazelnut Salad vegan, gf, df
Serves 2

A perfect warm side or main salad for the autumnal months. the juicy, red pomegranate seeds compliment the earthy roast cauliflower and the hazelnuts, as well as lemon zest to lift the whole dish.

Cauliflower florets (fresh, not frozen)
1/2 pomegranate
Handful of hazelnuts (pistachios would also work and give a lovely colour!)
Extra virgin olive oil
1/4 lemon, juice and zest
Salt and pepper, to taste

optional: parsley, drizzle of honey on top (this will make it non-vegan)

Preheat your oven to 180ºC.

Coat the cauliflower in olive oil and salt and place in hot oven for about 15 minutes.
When brown, flip them over and leave in the oven for another 15 minutes.

While this is happening, open up the pomegranate and grate in lemon zest as well as squeeze in the lemon juice.

Also chop us the hazelnuts and set aside.

Once the cauliflower is done, combine the pomegranate and nuts and drizzle with good quality extra virgin olive oil.

Serve immediately.

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