Roasted Cauliflower Salad
Introduction
Serves: 4-6
Ingredients
4 Tbsp extra virgin olive oil
1½ tsp fennel seeds
1½ tsp flaky sea salt (or less of regular salt)
1¼ tsp smoked paprika
2-3 mandarins, peeled and segmented, or 2 tangelos, peeled, segmented and diced
½ cup pimiento-stuffed olives, patted dry and sliced
Freshly ground black pepper
2 Tbsp chopped parsley
Method
1 Preheat oven to 230°C (450°F). Remove one-quarter of the core from the cauliflower, and coarse leaves. Chop florets coarsely, but smallish, and place in a large shallow roasting tin lined with baking (parchment) paper. Drizzle with oil, sprinkle with fennel seeds and salt and sift the paprika over the top using a fine sieve. Bring in the edges of the paper to gently toss the ingredients together.
2 Bake cauliflower for 15 minutes, Remove tin from oven, toss gently, then return to oven and cook for a further 15 minutes, or until tender and browned around the edges. Cool, uncovered, for 15 minutes.
3 Gently stir in mandarin or tangelo segments and olives. Grind over a little pepper and sprinkle with chopped parsley. Serve immediately, or at room temperature.