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