Recipe courtesy of Food Network Kitchen
Cauliflower-Pepper Salad
Total:
25 min
Active:
10 min
Level:
Easy
Total:
25 min
Active:
10 min
Level:
Easy

Directions

Whisk 2 tablespoons olive oil, 1/2 teaspoon cumin and a pinch each of salt, cinnamon and cayenne; toss with 1 head cauliflower florets and 8 halved baby bell peppers on a baking sheet. Roast at 450 degrees F, 15 minutes. Whisk 1 tablespoon each olive oil and lemon juice, 1 teaspoon maple syrup and 1/2 teaspoon salt; toss with the roasted vegetables, 2 sliced celery stalks and some chopped parsley and hazelnuts. Season with salt and black pepper.

Photograph by Christina Holmes

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