Roasted Cauliflower & Hazelnut Salad

A middle eastern delight full of flavour and quick to prepare.


1 head of cauliflower broken into florets
4 tbsp of olive oil
1 cucumber, quartered, then sliced into thin diagonal strips
5 tbsp hazelnuts
1/3 cup of minced parsley leaves
1/3 cup of dried barberries
1/4 tsp cinnamon
1/4 tsp all spice
1 tbsp of your favourite vinegar (mine is fig balsamic!)
1 1/2 tsp maple syrup
s&p to taste

*Please use organic & sprouted nuts/seeds when possible for greater nutrient density and improved digestion (and a happier planet!).


Preheat oven to 425F/220C.

Mix the cauliflower in a bowl with oil, salt and pepper. Spread out on a baking sheet and roast on the top rack for 25-35 mins - until they have nice brown tops. Remove and place in a bowl to cool.

Chop the hazelnuts, parsley and cucumber and add to cauliflower along with remaining ingredients. Stir & serve.

Gabrielle Eagles
Gabrielle Eagles