Name: Cauliflower, fennel and orange salad recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: holiday
Ingredients: 40.00 ml apple cider vinegar; 10.00 gm caster sugar; Large pinch saffron threads; 42.50 gm sultanas; 31.50 gm lemon juice; 75.08 gm extra virgin olive oil; 25g butter; 1/2 cauliflower, cut into thin wedges, small leaves reserved; 1 fennel bulb, very thinly sliced, fronds reserved; 2 oranges, peeled, thinly sliced into rounds; 40.00 ml natural flaked almonds, toasted; 62.50 ml small fresh mint leaves

Cauliflower, fennel and orange salad recipe

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Delicious gluten-free and vegetarian cauliflower salad.

Ingredients:

40.00 ml apple cider vinegar
10.00 gm caster sugar
Large pinch saffron threads
42.50 gm sultanas
31.50 gm lemon juice
75.08 gm extra virgin olive oil
25g butter
1/2 cauliflower, cut into thin wedges, small leaves reserved
1 fennel bulb, very thinly sliced, fronds reserved
2 oranges, peeled, thinly sliced into rounds
40.00 ml natural flaked almonds, toasted
62.50 ml small fresh mint leaves

Instructions:

In a small saucepan over high heat, combine vinegar and sugar. Stir and cook for 2 minutes until sugar dissolves and mixture is warm. Add saffron and sultanas, then let it sit for 10 minutes. Finally, mix in juice, oil, salt, and pepper to taste.
In a large frying pan over medium-high heat, heat butter and oil. Add half the cauliflower and leaves. Cook for 6 to 8 minutes, turning occasionally, until golden and starting to char. Repeat with the remaining cauliflower and leaves.
On a serving platter, artfully arrange cauliflower, leaves, fennel, and orange. Drizzle with dressing and top with almonds, mint, and reserved fennel fronds before serving.

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