Welcome to your amazing salad course. Hot roasted orange cauliflower on it’s own is delicious. Combine it with roasted radicchio and these contrasting flavors, textures and temperatures you wont look at cauliflower or salads the same ever again.
– 1 head of orange cauliflower, cut into smaller florets
– 1 Radicchio, cut in half lengthwise
– 1 Orange
– 5 oz Arugula
– 3-5 oz Sunflower Spouts
– Honeycrisp apple, julienned
– 2 Tbsp Zante Currants, rehydrated
– 1/2 cup roasted pumpkin seeds
– Chive blossom
– 2-3 Tbsp Tangerine Olive oil
– 1-2 Tbsp Quince Vinegar
– Fleur de sel, for finishing
– Olive oil
1. Preheat wood-fired oven to around 700 Degrees. Preheat a cast iron pan or carbon steel pan.
2. Toss the orange cauliflower in a bowl with olive oil, salt and pepper. Add to the preheated pan, toss and place back in the oven pretty close to the fire. Roast for two minutes.
3. Zest the orange, press the cut face of the radicchio into the zest then with your fingers open up the leaves a bit and push the zest down in between. Coat with olive oil, salt and pepper.
4. Remove the orange cauliflower from oven, toss, then add the radicchio with orange zest side facing out. Back into the oven close to the fire. Roast for 3-4 minutes, stopping halfway through to toss the orange cauliflower and turn the radicchio. Remove the orange cauliflower from pan and continue to roast the radicchio for another 2 minutes.
5. In a bowl combine the arugula, sunflower sprouts, julienned Honeycrisp apple, Zante currants and roasted pumpkin seeds.
6. Remove the radicchio, toss the orange cauliflower in the hot pan toss to heat up just a bit then add to the other ingredients. Rough chop the radicchio and add to the same bowl.
7. Toss everything together with a squeeze of lemon juice, and the Tangerine olive oil. Once thoroughly coated add the quince vinegar, toss again and transfer to serving plate.
8. Finish with the chive blossom flowers, Fleur de sel and pepper.