Roasted Cauliflower and Citrus Salad
80g natural almonds
500g cauliflower (around 1/2 a head), trimmed into large floret
1tsp cumin seeds, coarsely ground
1 tsp coriander, coarsely ground
3 tbsp extra virgin olive oil
1 small bulb fennel, fronds reserved
3 citrus of your choice, a mixture of orange, grapefruit and lemon is nice
Large handful each of parsley, mint and coriander leaves
1tsp harissa paste
Small clove garlic, finely chopped
3tbsp extra virgin olive oil
1tbsp red wine vinegar
Zest of half a lemon
Preheat the oven to 180C. Line a tray with baking paper.
Arrange the almonds on the tray and roast for 8-10 minutes or until lightly toasted. Remove from the tray and allow to cool then roughly chop and set aside.
Meanwhile place the cauliflower into a bowl and sprinkle in the ground cumin and coriander seeds. Drizzle with olive oil and season generously with sea salt. Use your hands to ensure the cauliflower is well coated in the spices and oil. Spread onto the prepared tray that the almonds were on and roast for 30-35 minutes or until the cauliflower is tender and lightly golden, turning occasionally if needed. Set aside to cool.
Thinly slice the fennel, either with a sharp knife or a mandolin, and place in a bowl of cold water while you prepare the other ingredients (I do this with the herbs also). If I have a lemon lying around, I squeeze some juice into the water and drop the lemon itself in too. The acid will help keep the fennel crisp and bright. Drain and dry just before you are ready to assemble the salad.
Prepare the citrus by removing the ends of the fruit with a sharp knife so they can sit flat on the board, and then cut away the peel and any white pith. Slice the fruit into 5mm rounds and set aside.
For the dressing, simply place all of the ingredients in a small bowl and whisk until combined. Season with sea salt and check for a balance of flavour. If it needs more acid, add some more vinegar or more harissa to add some extra spice if desired.
Now simply assemble all of the salad ingredients together onto a large serving platter and drizzle over the dressing.
What else I’m cooking with…
Bitter leaves like radicchio and witlof, pears, new season rhubarb and brussels sprouts pan-fried with a little pancetta.
What I’m eating…
The most incredible banoffee pie from Beatrix with a not-too-sweet salted caramel custard, passionfruit layered amongst the banana and pillowy mounds of crème fraîche. This pie (and everything they make) stand out from the crowd!