Roasted Cauliflower and Hazelnut Salad

I really enjoyed this salad; DH did not. His main criticism was that it was everything and nothing; it had too many different ingredients added and he ended up not tasting the cauliflower (I did). I understand what he means - the salad wasn't as crisp and simple in taste, the way other Ottolenghi dishes may be - the Chargrilled Cauliflower with Tomato, Dill and Capers is a good example.

And yet, I enjoyed the combination of the nutty flavours of roasted cauliflower with allspice and hazelnuts, with the fresh accent of pomegranate and celery. And it's a beautiful dish!

Edited after receiving feedback: DH reconsidered. He thinks there should have been more cauliflower, but more importantly: the cauliflower was just this bit too soft. Make the chunks larger, cook them less, set the oven temperature higher but bake a few minutes less, so that they end up being crisp and nicely charred (or just prepare them in a grill pan, my own two cent).