Another Ottolenghi masterpiece combining preserved lemon, nutty, roasted cauliflower, olives and pomegranate molasses.

Serves 2 to

1 head of cauliflower, cut into small florets
Olive oil
Flaky sea salt and reshly ground black pepper
1 large stick of celery, peeled and thinly sliced
A generous handful of roasted, salted almonds, roughly chopped
A generous handful of Italian parsley leaves, finely chopped
1/4 of a preserved lemon, flesh discarded and the skin finely chopped
a handful of pitted Kalamata olives
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 tbsp red wine vinegar
1 tsp pomegranate molasses
Extra parsley leaves for garnish
A handful of pomegranate seeds for garnish

Preheat the oven to 425 F

Toss the cauliflower florets with a generous slosh of olive oil (about 3 tbsp) and season liberally with the flaky sea salt and black pepper.
Tip into a shallow oven dish, ideally in a single layer and put into the oven until tender and golden, about 30 mins.
Remove from the oven, transfer to a large bowl and set aside to cool.

Add another 2 tbsp olive oil to the cauliflower then add the celery, almonds, parsley, preserved lemon, olives, cinnamon, allspice, vinegar and pomegranate molasses.
Toss to combine well. taste and adjust seasoning to your taste