Baked Cauliflower and Hazelnut Salad

one

• Time for preparing

  Contents

  • • 0.0.1 1h 10min
    • 0.0.2 Medium dish
    • 0.0.3 97.29kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 10min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  97.29kcal

• Rating

• Recipe

Baked cauliflower and hazelnut salad cooked in home, will be a great option for all fasting. During Great Lent, they often cook pretty monotonous dishes, sometimes diet. If you do not know what else can be come up then be sure to make this delicious salad! It can be Serve as a side dish or snack.

Let’s get started!

Ingredients

0/12 ingredients

• Cauliflower – 700 g
• Olive oil – 5 tablespoons
• Celery – 1 stalk
• Hazelnuts – 30 g
• Parsley leaves – 10 g
• Ground Cinnamon – ⅓ teaspoon
• Ground allspice – ⅓ teaspoon spoons
• Sherry vinegar – 1 tablespoon
• Maple Syrup – 1.5 teaspoons
• Salt to taste
• Ground black pepper – to taste
• Pomegranate – 1 piece

1ч 10мин1ч 10мин 97.29

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Preheat the oven to a maximum (220 degrees).
2. Mix the cauliflower with half a teaspoon of salt, black pepper, olive oil (3 tablespoons).
3. Put the cabbage on a baking sheet, put it in the oven on upper level for 25-30 minutes. Put the ready cabbage in a bowl and cool. The temperature is reduced to 170 degrees. Baking sheet cover with parchment, spread the hazelnuts and put in the oven on 17 minutes
4. Cool the nuts slightly, chop coarsely and add to the inflorescences. cabbage. Add the remaining ingredients and the remaining oil.
5. Preliminarily chop celery into thin segments. Everything mix and serve.

Keywords:

• delicious salad
• Garnet
• Lenten menu
• cauliflower salad
• hazelnut