Ingredients
- 1 head of cauliflower
- 3 tbsp of olive oil
- 1 large stick of celery
- 30g of hzelnuts
- 50g pomegrante seeds
- ½ tsp cinnamon
- ½ tsp all spice
- 1 tbsp sherry vinegar
- 1½ tsp maple syrup
- salt and pepper
Prep
Preheat oven to 200C.
Break the cauliflower into florets.
Mix the cauliflower with the oil, salt and pepper. Roast on the top shelf for 25-35 minutes. Allow to cool.
Reduce the oven to 170C.
Roast the hazelnuts for about 15 minutes. Allow to cool.
Roughly chop the hazelnuts. Mix everything together.