This Roasted Cauliflower Hazelnut Salad is a celebration of bold flavors and satisfying textures. Tender, caramelized cauliflower pairs perfectly with crunchy hazelnuts, creating a dish that’s both hearty and refreshing. A zesty lemon dressing ties it all together, adding a bright, tangy finish that’ll awaken your taste buds. Ready in just 30 minutes, it’s a quick yet impressive way to elevate any meal.
Every bite offers a delightful contrast—soft, roasted florets meet the nutty crunch of hazelnuts, while fresh herbs add a fragrant pop. Packed with nutrients and bursting with flavor, this salad is as nourishing as it is delicious. Whether served as a side or a light main, it’s a dish that’s sure to impress without demanding hours in the kitchen.
Ingredients for Roasted Cauliflower Hazelnut Salad
- 1 head cauliflower, broken into small florets
- 5 tablespoons extra-virgin olive oil, divided
- 5 tablespoons hazelnuts, with skins
- 1 tablespoon sherry vinegar (substitute with red wine vinegar if needed)
- 1½ teaspoon maple syrup
- Generous ¼ teaspoon ground cinnamon
- Generous ¼ teaspoon ground allspice
- ⅓ cup pomegranate seeds (optional, for added sweetness and color)
- 1 large celery stalk, cut on an angle into ¼-inch slices
- ⅓ cup flat leaf parsley leaves
- Sea salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the cauliflower: Place the cauliflower florets on the prepared baking sheet. Drizzle with 1-3 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.
- Roast the cauliflower: Roast in the oven for 25-35 minutes, or until the edges are golden brown. Transfer to a large mixing bowl and set aside to cool.
- Reduce the oven temperature to 325°F (160°C). Line the baking sheet with fresh parchment paper.
- Roast the hazelnuts: Spread the hazelnuts on the prepared baking sheet. Roast for 10-17 minutes, watching closely to avoid burning. (Tip: Check after 10 minutes, as oven temperatures vary.) Allow to cool slightly, then coarsely chop.
- Make the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, sherry vinegar, maple syrup, cinnamon, and allspice. Set aside.
- Assemble the salad: Add the chopped hazelnuts, pomegranate seeds, celery, and parsley to the roasted cauliflower. Pour the dressing over the mixture and toss gently to combine.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately or chill for later.
Perfect Pairings: Serving Suggestions
This Roasted Cauliflower Hazelnut Salad shines as a side dish or a light main course. Pair it with grilled chicken or roasted salmon for a protein-packed meal. For a vegetarian option, serve alongside quinoa or couscous to make it more filling. It’s also a great addition to a holiday spread or potluck—its vibrant colors and flavors will stand out!
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste or pantry staples. Swap hazelnuts for walnuts or pecans, or use dried cranberries instead of pomegranate seeds for a sweeter twist. If you’re not a fan of celery, try cucumber or radishes for a similar crunch. You can also experiment with the dressing by adding a touch of Dijon mustard or lemon zest for extra zing.
Time-Saving Tips for Busy Cooks
To save time, roast the cauliflower and hazelnuts in advance and store them separately in airtight containers. When ready to serve, simply toss everything together with the dressing. You can also use pre-cut cauliflower florets or store-bought pomegranate seeds to cut down on prep work. This salad comes together quickly once the components are ready!
Storage and Reheating Advice
Store leftovers in an airtight container in the fridge for up to 2 days. The flavors will meld beautifully, but the hazelnuts may lose some crunch. If you prefer, store the nuts separately and add them just before serving. This salad is best enjoyed cold or at room temperature, so there’s no need to reheat it.
Equipment Guidance for Success
A parchment-lined baking sheet is essential for roasting the cauliflower and hazelnuts without sticking. If you don’t have parchment paper, lightly grease the baking sheet with olive oil. A sharp chef’s knife will make chopping the hazelnuts and celery a breeze. For the dressing, a small whisk or even a fork works perfectly to blend the ingredients smoothly.
Roasted Cauliflower Hazelnut Salad
Ingredients
- 1 head cauliflower, broken into small florets
- 5 tablespoons extra-virgin olive oil, divided
- 5 tablespoons hazelnuts, with skins
- 1 tablespoon sherry vinegar
- 1½ teaspoon maple syrup
- Generous ¼ teaspoon ground cinnamon
- Generous ¼ teaspoon ground allspice
- ⅓ cup pomegranate seeds
- 1 large celery stalk, cut on an angle into ¼-inch slices
- ⅓ cup flat leaf parsley leaves
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 F. Place the cauliflower on a parchment-lined baking sheet, drizzle with 1-3 tablespoons of olive oil, and toss with some salt and pepper. Roast in the oven for 25-35 minutes until parts of it are turning golden brown. Transfer to a large mixing bowl and set aside to cool down.
- Decrease the oven temperature to 325 F. Spread the hazelnuts on a baking sheet lined with parchment paper (I used the same one as the cauliflower, just switched the paper) and roast for 17 minutes (although depending on your oven, I suggest watching these closely, mine were burnt at 17 minutes, and I took my second try out around 10 minutes).
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, the sherry vinegar, maple syrup, cinnamon, and allspice. Set aside.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the pomegranate seeds, celery, parsley, and the dressing. Stir, taste, and season with salt and pepper accordingly.