| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
Instructions
- Whisk 2 tablespoons olive oil, 1/2 teaspoon cumin and a pinch each of salt, cinnamon and cayenne; toss with 1 head cauliflower florets and 8 halved baby bell peppers on a baking sheet. Roast at 450 degrees F, 15 minutes. Whisk 1 tablespoon each olive oil and lemon juice, 1 teaspoon maple syrup and 1/2 teaspoon salt; toss with the roasted vegetables, 2 sliced celery stalks and some chopped parsley and hazelnuts. Season with salt and black pepper.
Reviews
Both my wife and I loved this salad. I prepared this pretty much according to the recipe, with two small modifications based on earlier reviews: 1. Roasted the cauliflower for 25 minutes. 2. Modified the dressing to 1 1/2 Tbs olive oil, 1 Tbs Trader Joe’s champagne honey muscat vinegar, and 1 Tbs lemon juice. Next time I might leave out the celery and see if that is a plus or a minus.
i enjoyed the recipe. the sweet peppers coupled with the delicious roasted cauliflower. would probably roast the veggies a tad longer. served it with lemon rosemary grilled chicken. reheats worked nicely as well.
Ugh.. I can’t even… way too sweet and bizarre.
Waste of a good head of cauliflower
Waste of a good head of cauliflower