Roasted Cauliflower and Walnuts
recipe

Description: A delicious and nutritious roasted cauliflower dish combined with walnuts, herbs, and a hint of sweetness. Perfect as a side or a light meal.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- 660 g cauliflower, cut into florets
- 5 tablespoons olive oil
- 1 large celery stalk, sliced
- 5 tablespoons walnuts (or hazelnuts)
- 1/3 cup flat-leaf parsley, chopped
- Seeds from half a pomegranate
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons maple syrup
- Salt and black pepper, to taste
Instructions:
1. Preheat the oven to 220°C (425°F).
2. Place the cauliflower florets in a bowl. Add 3 tablespoons of olive oil, salt, and black pepper, and toss to coat.
3. Spread the cauliflower on a baking sheet lined with parchment paper and roast on the top rack for about 25-35 minutes, or until golden brown.
4. Transfer the roasted cauliflower to a bowl and lower the oven temperature to 170°C (340°F).
5. Spread the walnuts on a baking sheet and roast until they start to brown, about 10 minutes.
6. Allow the walnuts to cool and then roughly chop them.
7. Add the chopped walnuts to the bowl with the cauliflower.
8. Slice the celery stalk into 1/2-inch pieces and add them to the bowl.
9. Add the remaining olive oil, pomegranate seeds, cinnamon, allspice, vinegar, and maple syrup. Mix well.
10. Season with salt and pepper to taste. Serve warm.
Nutritional Information (per serving):
- Calories: 230
- Protein: 5g
- Carbohydrates: 15g
- Dietary Fiber: 4g
- Sugars: 3g
- Fat: 18g
- Saturated Fat: 2g
- Sodium: 120mg

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