Roasted cauliflower, hazelnut and avocado salad with cinnamon dressing


“Try to learn to breathe deeply, really to taste food when you eat, and when you sleep, really to sleep, Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get angry, get good and angry. Try to be alive.”

~ Ernest Hemingway ~

This quote caught my eye this morning, so truthful isn’t it?

Living and savouring the moment you are in, instead of dwelling on the past and present, breathing it all in. It’s a good thing to keep in mind, for me at least.

I’m slowly drowning in the making of my second cookbook (for spring and summer), and the days are starting to blend again with countless pages of recipes, photo sketches and new ideas that keep jumping out and disrupting the schedule made.

I’d like to think that having made one, I’ve learned how bad of an idea it is to keep changing everything once a list and schedule is made, but once again I’m close to falling down that rabbit hole again. Stay tune for updates.

Easy recipes these days are especially handy. This one has been adapted from “Jeruzalem” cookbook, little surprise, I know, but it’s so brilliant, I can’t get enough of it.

I’ve swapped a couple of ingredient that weren’t my cup of tea to those I love and voila, a healthy, filling salad ready in no time. For a heavier meal a poached or fried egg on top sits just fine.

5.0 from 1 reviews
Roasted cauliflower, hazelnut and avocado salad with cinnamon dressing
Prep time
Cook time
Total time
Recipe type: salad
Serves: 2
  • 1 medium cauliflower head broken into florets
  • 3 tablespoons extra virgin olive oil
  • 1 cup hazelnuts
  • 2 avocados
  • ½ pomegranate
  • bunch of parsley
  • 1 ½ tablespoon maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon sumac
  • pinch of cayenne pepper
  • 1½ tablespoon white wine vinegar
  • dash of lemon juice
  • 3-5 tablespoons of extra virgin olive oil
  • salt
  • freshly ground pepper
  1. Preheat the oven to 220C/428F.
  2. Toss cauliflower with oil, season with salt and pepper and roast for 25-35 minutes.
  3. Once out of the oven, reduce the heat to 180C/356F.
  4. Spread hazelnuts on a baking sheet and roast for 10 minutes. Once out of the oven, rub between a tea towel to remove skin, then roughly chop.
  5. Combine all the ingredients of the dressing, dip a piece of cauliflower to check if your happy with the taste, and add more lemon juice or maple syrup as needed.
  6. Peel and slice the avocado.
  7. Toss all the ingredients for the salad and serve with a dressing on the side.

22 thoughts on “Roasted cauliflower, hazelnut and avocado salad with cinnamon dressing

  1. I’m thrilled to have found your site. It’s just so beautiful! I’ve always loved that quote from Hemingway. We should all have it plastered to our walls and be reminded of that each day! This salad is gorgeous! These flavor combinations are lovely and I just love that you use sumac in the dressing! I’m pinning this now to make very very soon!

  2. Beautiful recipe, beautiful thought… I don’t have much problem enjoying each moment, and I believe I do my best to savor it all. And LIVE.

    the sleeping part, however, is a problem for me, I cannot deny it. But, coming back to food, this salad with the cinnamon dressing seems absolutely perfect: simple, yet elegant. Love it!

  3. What a great salad combination! Roasted cauliflower is really the best, especially with crunchy nuts and tangy fresh fruit and vegetables. :)

  4. I roast cauliflower all the time (did it tonight for dinner, actually) but have never used it in this type of salad (although I have with lentils). I love this! Loads of flavor, and looks so pretty. So nice — thanks so much.

  5. Gintare, your playful flavors make me anticipate “food enjoyment.” (Loved the Hemingway quote, too.) Hope your schedule evens out — I totally understand the need to adapt, but sometimes it’s vexing. (!) Hugs to you on your latest venture.

    • Life can be a real roller coaster, but that’s part of the charm I guess :) Thanks so much Kim!

  6. Love the Hemingway quote and a great reminder to live each day to the fullest. The flavors in this salad really help to make a salad a delicious piece of art.

  7. I adore cooking from Jerusalem but have yet to try cinnamon in a salad dressing.
    With such a vibrant and flavorful salad, I must give it a try!

  8. What a great combination of ingredients! Ottolenghi puts such unexpected things together and it always works. Avocado and cauliflower?! Cinnamon salad dressing?? I mean, whoa. The man is a genius! This looks really good.

  9. It’s such a truthful quote indeed. I like it!

    This salad looks gorgeous: the presentation is so beautiful! And the flavor combo sounds amazing. Definitely something I have to try soon!
    Pinning : )

  10. I love the simple happy flavors in this salad…the pomegranate arils are such fun bursts of fruitiness in every bite!

  11. I used to simply steam cauliflower but started roasting delicious. Love all the flavors and textures in your salad here.

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