1/2 cup pomegranate seeds (from about 1/2 medium pomegranate)
Instructions
Preheat oven to 425°F.
Place the cauliflower florets on a rimmed baking sheet. Drizzle with 3 tablespoons oil and sprinkle with 1/4 teaspoon salt. Toss to coat using spatula or clean hands. Roast 25 to 35 minutes or until portions of the florets are browned. Set aside to cool.
Reduce oven temperature to 300°F. Place the hazelnuts on a baking sheet and roast for 10 minutes. Allow to cool for a minute or two, then carefully slice into halves or quarters, discarding the pieces of skin that fall off easily.
Add chopped nuts, celery, and parsley to cauliflower in bowl and toss to combine. In a separate small bowl whisk together vinegar, 2 tablespoons olive oil, and cinnamon. Drizzle dressing over salad and toss to coat. Add pomegranate seeds, toss once more to distribute evenly, and serve.