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21 Apr 2014

Roasted Cauliflower with Parsley and an Orange juice-Vanilla dressing

Photograph Roasted Cauliflower salad with Vanilla-Orange dressing by Alessio Fangano on 500px

Roasted cauliflower is at its hype at the moment, but it is indeed a really versatile and deeply satisfying way of eating this creamy white vegetable.
By roasting it, you concentrate its natural sweetness enriching it with delicate earthy notes of caramelized bits.
In my Sicilianity, I couldn't help myself but dress it using fresh squeezed orange juice and a little garlic for that needed pungency. A strew of freshly chopped parsley can only enrich this salad with its deep grassy notes.

Roasted Cauliflower with Parsley and an Orange juice-Vanilla dressing

Ingredients (serve 5-6):
  • 1kg cauliflower florets (roughly 2kg whole cauliflower head with leaves)
  • Extra-virgin olive oil
  • 150ml orange juice
  • Few drops Vanilla extract or to taste
  • Fresh parsley (1-2 sprigs), chopped
  • Lemon juice, few drops
  • 1 small Garlic close, pureed
  • Salt


Preheat the oven to 200°C on the ventilated setting.

Cut the cauliflower florets from the central stem. Cut each of the big florets in 4 and the rest simply in half. Peel the stem and cut it into pieces of similar size as the florets. Place the cauliflower pieces on a baking tray and toss them with a little extra-virgin olive oil so to cover them with it.
Place the baking tray in the hot oven and roast for 40-45 minutes or until the broccoli will start turning golden brown. Every 15 minutes, toss the cauliflowers lightly to ensure uniform cooking.

After 30 minutes add the orange juice to the baking tray and return it to the oven for further 10-15 minutes.

When the cauliflower will be ready, take them out of the oven and pour any cooking juice in a small bowl while you transfer the cauliflower themselves on a serving bowl.

Prepare the salad dressing by mixing the cooking juices with the pureed garlic, few drops of vanilla extract and a little lemon juice. Toss the cooked cauliflower with the chopped parsley, a good pinch of salt and the vanilla-orange dressing.
Serve the salad warm.

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