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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 will elevate any meal.
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:
  • Combine vinegar and sugar in a small saucepan over high heat, stirring until sugar dissolves and mixture is warm, about 2 minutes. Add saffron and sultanas, then let sit for 10 minutes. Stir in juice and 11⁄2 tablespoons oil, and season with salt and pepper to taste before using.
  • In a large frying pan over medium-high heat, heat butter and the remaining oil. Add half of the cauliflower and half of the leaves, cooking for 6 to 8 minutes until golden and slightly charred. Repeat the process with the remaining cauliflower and leaves.
  • Place cauliflower, leaves, fennel, and orange in an appealing arrangement on a serving platter. Drizzle with dressing and sprinkle with almonds, mint, and reserved fennel fronds before serving.

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