Winter Purple Cauliflower Salad

If anyone else is – like USA – already bored stiff with finished cooked foods (FFF), this cute very little dish are going to be excellent for you! It’s a simple cauliflower salad, that's really tasty and pretty to appear at! I mean, simply verify that purple cauliflower head! we tend to got this purple cauliflower from our special Sicilian provider whom we additionally purchase oranges, lemons, and peanuts from each winter. He gets the turn out straight from his native Sicily and solely speaks Italian, however perpetually sells the most effective oranges. And generally he additionally offers different fun things, like purple cauliflower or artichokes.

Purple cauliflower behaves a small amount like purple cabbage after you cook it. Meaning, it perpetually wants a small amount of acid to stay the colourful purple color. after you cook it or roast it, the colour can fade into a blue-ish tint, however simply add a small amount of acid at the top to revive the beautiful purple hues.

Ingredients

For the salad:

• 1 head purple cauliflower
• 1/4 head cauliflower
• 1/4 head broccoli
• 2 tbs canned red kidney beans
• 1 tbs slivered almonds
• 1 tbs olive oil
• pinch of salt
• dash of black pepper

For the dressing:

• 1/2 orange, juice
• 1 lemon, juice
• 1/2 orange, zest
• 2 tbs olive oil
• pinch of salt
• dash of black pepper

Instructions

1. Preheat oven to 160°C / 320°F
2. Cut cauliflower and broccoli into florets and add them to a baking tray. Drizzle the veggies with olive oil, season with salt and pepper and place into preheated oven to roast for about 15 minutes. Stir the vegetables and roast for another 5-10 minutes until fork-tender and golden brown. Remove from oven and set aside to cool.
3. Prepare the dressing: add orange juice, lemon juice, orange zest, olive oil, salt and pepper into a jar, cover with a lid and give it a good shake until it combines.
4. Drizzle the dressing over the roasted vegetables and toss around to combine. The acid in the dressing will turn the purple cauliflower back to a vibrant color.
5. In a pan, dry-roast slivered almonds and add to the vegetables.
6. Serve the salad with red kidney beans and a few mint leaves.

Based on the recipe from HERE