Time: 25 min.
Complexity: easily
Servings: 4

This warm salad is made with roasted cauliflower and bell peppers, fresh celery, and greens in a sweet-tart lemon-maple syrup dressing. A few chopped hazelnuts add a lovely crunch. Serve as a side dish with meat dishes or as an appetizer.

Ingredients:

• 1 head of cauliflower
• 8 sweet peppers
• 1 tbsp. l. olive oil
• 1 tbsp lemon juice
• 1 teaspoon maple syrup
• 0.5 tsp cumin

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, sweet pepper, lemon juice, maple syrup, celery, parsley, hazelnuts, ground cayenne pepper, cinnamon, cumin

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Preparation:

Step 1
• Combine 2 tablespoons olive oil, 0.5 teaspoon cumin, and a pinch each of salt, cinnamon, and cayenne pepper; combine on a baking sheet with 1 head of cauliflower, cut into florets, and 8 small bell peppers, halved. Bake at 450°F (230°C) for 15 minutes.
Step 2
• Combine 1 tablespoon each of olive oil and lemon juice, 1 teaspoon of maple syrup, and 1/2 teaspoon of salt; toss with the roasted vegetables, adding 2 chopped celery stalks and some finely chopped parsley and hazelnuts. Season with salt and pepper to taste.

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