Ingredients

Adjust Servings:

	1 head of Cauliflower
	to taste Grounded black pepper
	3 tbsp. of Extra Virgin olive oil
	to taste Salt
	1 Apricot
	50 g of Hazelnut
	1 bunch of Parsley leaves
	2 tbsp. of Mint fresh
	Dressing:
	1/3 tsp. of Cinnamon Ground cinnamon
	1/3 tsp. of Pimento Ground allspice
	1 tsp. of Honey
	2 tbsp. of Extra Virgin olive oil
	1 tbsp. of Raspberry vinegar

Cauliflower and Hazelnut Salad

Name: Cauliflower and Hazelnut Salad
Yield: 4
Cuisine: Israeli,Signature Cuisine
Ingredients: Cauliflower: 1 head of; Grounded black pepper: to taste; Extra Virgin olive oil: 3 tbsp. of; Salt: to taste; Apricot: 1; Hazelnut: 50 g of; Parsley leaves: 1 bunch of; Mint fresh: 2 tbsp. of; Cinnamon: 1/3 tsp. of; Pimento: 1/3 tsp. of; Honey: 1 tsp. of; Extra Virgin olive oil: 2 tbsp. of; Raspberry vinegar: 1 tbsp. of

Features:

Cuisine:

Serves 4
Medium

Ingredients

1 head of Cauliflower
to taste Grounded black pepper
3 tbsp. of Extra Virgin olive oil
to taste Salt
1 Apricot
50 g of Hazelnut
1 bunch of Parsley leaves
2 tbsp. of Mint fresh
Dressing:
1/3 tsp. of Cinnamon
Ground cinnamon
1/3 tsp. of Pimento
Ground allspice
1 tsp. of Honey
2 tbsp. of Extra Virgin olive oil
1 tbsp. of Raspberry vinegar

Directions

It’s a marvelous salad based on roasted cauliflower. Lots of greens give it some freshness. The roasted hazelnuts make it crunchy. The sweet and sour dressing with oriental spices makes the flavors deliciously interesting. Moreover, you can add any summer fruit or berry with a sweet and sour taste to this salad, such as apricot, plum, peach, gooseberry, raspberry, or pomegranate.

The salad is served at room temperature. Therefore you can roast the cauliflower and hazelnuts beforehand and then just mix them together before serving.

I highly recommend it!

Bon Appétit!

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Steps

1 Done	Preheat the oven to 220 degrees Celsius (top/bottom). Cut the cauliflower head into florets and drizzle with 3 tbsp of olive oil. Then season them lightly with salt and pepper and mix them all together. Place the florets in a single layer on a baking sheet covered with baking paper. Roast them on the top level of the oven until cooked through and the edges are golden browned. You can stir or turn them once during the roasting process.
2 Done	Use the roasted hazelnuts. If you are using raw hazelnuts, you can roast them in the oven right after the cauliflower. For that, reduce the oven temperature to 180 degrees Celsius, place the hazelnuts on a baking sheet and roast them for about 15 min. After they are done, remove them from the oven and let the hazelnuts cool to room temperature. Next, chop them coarsely.
3 Done	While the vegetables and nuts are cooling down, chop the greens finely. Then cut the apricots into small cubes and prepare the dressing. For the dressing, mix all the ingredients until smooth. In a bowl, mix the cauliflower, greens, apricots and hazelnuts. Top them with the dressing, stir, taste and season with salt and pepper to taste. It's done! Let's serve! Bon Appétit!