Inspired by the blood oranges I saw at the South Melbourne Markets and a conversation about cauliflower with my lovely neighbour Eva, came this delicious Roast Cauliflower & Blood Orange Salad. It’s more of a side dish than a salad. Very simple to make, all the textures work really well together – it’s a fresh meal which can be eaten hot or cold. I had something similar at a dinner party, made by Larissa which was so good – she used toasted hazelnuts and pomegranate seeds – a recipe from Ottolenghi. Yum!
“Cauliflower is nothing but cabbage with a college education” Mark Twain
Roast Cauliflower & Blood Orange Salad
Serves 6 as a side dish
1 whole head of Cauliflower (separated & roasted)
Bunch of Continental Parsley (chopped)
Handful of fresh Mint (chopped)
3/4 cup Almonds (toasted)
3/4 cup Sultanas
1 Blood Orange (chopped)
Dash of Olive Oil
Salt and Pepper to taste
What do I do now?
Separate the cauliflower into florets and roast in the oven for about 25 minutes at 200 degrees celcius – with olive oil, salt and pepper.
Roughly chop the almonds and toast in a pan with the sultanas until golden.
Chop the parsley and mint leaves.
Remove the skin from the blood orange, cut into segments and then cut again into 4-5 pieces per segment.
Mix it all together with a dash of olive oil and enjoy!
Anything else I should know?
This can be eaten hot or cold – we ate it hot and it was super delicious.