Recipe: Roasted Cauliflower and Citrus Salad
from our own Chef Anna
Salad: 1 head cauliflower, cut into florets 2 tablespoon extra virgin olive oil 1/2 teaspoon crushed red pepper flakes 1/4 cup almonds, roughly chopped 7-8 sprigs of parsley, torn 2 naval oranges, segmented Pinch of paprika
Dressing: 4 tablespoons extra virgin olive oil Juice from 1 lemon Salt
Preheat your oven to 400 degrees F. In a mixing toss the cauliflower florets with the olive oil. Sprinkle the cauliflower with a few pinches of salt and crushed red pepper flakes. Align florets on a parchment lined baking sheet. Roast for 15 to 20 minutes, until the florets are brown on the edges and fork-tender.
Add the florets to a large bowl, along with the almonds and parsley. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt. Pour the dressing over the florets and toss until thoroughly coated.
Transfer cauliflower to a serving bowl or plate and arrange the segments of grapefruit and orange among the cauliflower. Garnish with paprika. Serve at room temperature.