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from our own Chef Anna
Ingredients
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
Method
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.
