This is simply delicious. Serve as part of a vegetable meal with hummus and other bits and bobs, or with a roast chicken, fried fish or pork roast or pork fillet.
Ingredients
—1 large cauliflower 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.
Use the paper to help 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.
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