Sunday, November 3, 2013

Jerusalem salad

Jerusalem Salad

1 head of cauliflower
2 tbsp rice bran oil
1 tsp cinnamon
4 tbsp maple syrup
8 tbsp red wine vinegar
Four sticks celery
Handful of pomegranate seeds
Handful of toasted hazelnuts
Parsley to garnish

Break cauli into small florets.
Toss cauli in oil and dust with cinnamon.
Bake for 30 minutes at 180 C
Slice celery
Toss all ingredients together and serve warm.
Was too nice for a photo, we ate it too fast. Will add one next time we make it!

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