1 head cauliflower, broken into small florets
5 tablespoons olive oil
1 large celery stalk, cut on an angle
5 tablespoons hazelnuts, with skins
1/3 cup flat-leaf parsley
1/3 cup pomegranate seeds
generous ¼ teaspoon ground cinnamon
generous ¼ teaspoon ground allspice
1 tablespoon sherry vinegar
1½ teaspoons maple syrup
sea salt and freshly ground black pepper, to taste
1. Preheat oven to 425 degrees.
2. Mix cauliflower with 3 tablespoons olive oil, ½ teaspoon salt, and some black pepper. Spread out in a roasting pan and roast on the top rack of the oven for 25-35 minutes, until the cauliflower is crisp and parts have turned brown. Transfer to a large mixing bowl and set aside to cool.
3. Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
4. Allow the nuts to cool a little, then coarsely chop them and add the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste, and season with salt and pepper accordingly. Serve at room temperature.