Roasted cauliflower with pomegranate & hazlenut

Bonus recipe: Roast cauliflower with pomegranate & hazelnut

I couldn’t choose between these two wonderful recipes from Yotam Ottolenghi’s Jerusalem cookbook for my contribution to June’s Seasonal Saturday, so I made both! Consider this one a bonus recipe :) They’re both easy, fun and flavoursome, and a great accompaniment to a range of meats. They also require a similar oven temp, so very easy to prepare together and cook one after the other.

Quick info

  • Serves 4 (readily adapted to serve 6 or more)
  • Preparation time: 20 mins
  • Cooking time: 25–55 mins


  • 1 large head of cauliflower broken into small florets
  • 1 large stick of celery, cut on an angle into ½cm pieces
  • 30g roasted hazlenuts, roughly chopped
  • 10g flat leafed parsley
  • 50g pomegranate seeds (approx. ½ medium pomegranate. Use more to taste)
  • 3 tbsp olive oil
  • 1 tbs red wine vinegar
  • ½ tsp fresh ground cinnamon
  • ½ tsp ground allspice
  • 1 ½ tsp maple syrup
  • Salt and pepper to taste



  1. Preheat the oven to 220°C (200°C if fan-forced)/Gas Mark 7
  2. Chop and prepare the cauliflower into small florets
  3. Chop the celery and roasted hazlenuts
  4. Mix the cauliflower with 3 tbsp of olive oil, plus salt and pepper


  1. Spread cauliflower florets on a roasting tin and roast for 25–55 mins, until the florets are crisp and parts have turned golden brown
  2. Transfer florets to a large mixing bowl to cool


  1. Add the hazlenuts and celery to the cauliflower, along with the rest of the ingredients
  2. Stir and season with salt and pepper to taste
  3. Serve at room temperature