Sometimes when I’m in the produce aisle, certain fruits and vegetables just “call to me.” Yesterday it was the call of cauliflower and blood oranges. A quick web search revealed a technique for roasting cauliflower with olive oil and blood oranges. And, that’s where it all began for this recipe creation. I decided that this beautiful spring day was deserving of plenty of vibrancy. So, I also roasted up yellow peppers and red onion with the cauliflower. For a final zap of springtime brightness, I added slices of blood orange and a garnish of chopped cucumber and blood orange zest.
Lucky me, I was working from home. This dish was savored on the screened in porch with sun shining through the window and a light breeze.
We hope you’ll enjoy this cross between a side vegetable and a salad. Perhaps we should call this dish Happy Spring Salad!
Photo Credit: Christine Dutton
Cauliflower, Sweet Peppers And Blood Oranges
- 4 tbsp. Olive Oil
- 1 head cauliflower, cut into florets
- salt and pepper
- 1 juice of blood orange
- 1 red onion, peeled and cut in half
- 1 yellow pepper, cut into strips
- 1 tsp cumin
- 1/2 cucumber, diced
- 1/4 cup chopped parsley
- 1 zest from blood orange
Preheat oven to 400 degrees. Add olive oil, cauliflower, red onion, blood orange juice and salt and pepper to the roasting pan. Cook for 10 minutes, remove from oven, stir and return cauliflower to the oven and cook for 7-8 additional minutes
Remove pan from oven and add in yellow pepper. Season with salt and pepper. Season all vegetables with cumin and stir. Return to oven. Cook for additional 7 minutes. Remove from oven, stir vegetables. Return to oven and cook for an additional 5-6 minutes until well-roasted.
Plate the vegetables and add blood oranges amongst the plates. Top with diced cucumber, parsley and blood orange zest. Serve slightly warm or at room temperature.
Calories: 200kcalCarbohydrates: 14gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 49mgPotassium: 644mgFiber: 4gSugar: 6g