Yotam Ottolenghi’s Cauliflower Salad

Step 1: Preheat the oven to 220°C/425°F (200°C fan).

Step 2: Toss the cauliflower with the oil, salt and pepper. Spread it on a tray and roast for 20 minutes. Turn the cauliflower, then roast for a further 5 to 10 minutes, until the edges are golden brown and it is cooked through. Don’t let it overcook and become soft and soggy.

Step 3: Transfer the cauliflower to a bowl and let it cool for 20 minutes.

Step 4: Turn the oven down to 160°C/320°F (140°C fan). Spread the hazelnuts on a tray and roast for 5 minutes, until fragrant.

Step 5: Let the hazelnuts cool slightly, then roughly chop them. Most of the skin will fall off naturally.

Step 6: Put the hazelnuts, parsley and celery in a bowl. Sprinkle over the cinnamon, allspice, salt and pepper. Drizzle with the olive oil, maple syrup and vinegar, then toss gently with your hands or a rubber spatula.

Step 7: Taste and add more salt or pepper if needed. Transfer the salad to a serving bowl and scatter the pomegranate seeds over the top. Serve at room temperature.