Warm Roasted Cauliflower, Orange & Fennel Salad

A simple winter salad that feels fresh, bright and a little bit special.

Golden roasted cauliflower is paired with sweet orange, pan-seared fennel, toasted almonds and fresh herbs, then finished with a creamy tahini-orange dressing. It is beautiful served warm alongside grilled chicken, fish or a simple roast, but just as lovely on its own with warm crusty bread.

This warm cauliflower salad is a simple way to make the most of beautiful seasonal produce, with caramelised edges, citrusy freshness and plenty of texture in every bite.

Ingredients

For the salad

• 1 whole cauliflower, cut into florets
• 2 cloves garlic, finely chopped or crushed
• 2 tbsp olive oil
• Sea salt and cracked black pepper
• 2 oranges
• 1 small fennel bulb, thinly sliced
• 1 tbsp olive oil, for pan-searing the fennel
• ½ cup chopped almonds, toasted
• Small handful flat-leaf parsley, roughly chopped
• Small handful mint leaves

For the tahini-orange dressing

• 2 tbsp tahini
• Juice of ½ orange
• 1 tbsp olive oil
• Pinch of sea salt
• Cracked black pepper
• 1–2 tbsp water, to loosen

Method

Warm Cauliflower Salad

1. Preheat the oven to 220°C.
2. Place the cauliflower florets onto a large baking tray with the garlic, olive oil, salt and pepper. Toss well, then roast for 25–30 minutes, turning once halfway through, until golden around the edges and tender.
3. While the cauliflower is roasting, toast the chopped almonds in a dry frying pan over medium heat for 2–3 minutes, stirring often, until golden. Set aside.
4. Add the olive oil to the same pan and cook the sliced fennel over medium-high heat for 4–5 minutes, until softened with golden, caramelised edges.
5. Prepare the oranges by removing the peel and pith, then cutting between the membranes to release the segments.
6. Arrange the warm roasted cauliflower on a serving platter with the golden fennel, orange segments, toasted almonds, parsley and mint. Drizzle with the tahini-orange dressing and serve straight away.

Tahini-Orange Dressing

Add the tahini, fresh orange juice, olive oil, salt and pepper to a small bowl. Whisk until smooth, then add 1–2 tablespoons of water, a little at a time, until the dressing is creamy and drizzleable.

Tahini can seize slightly at first, but keep whisking and it will come together.

Serving Suggestion

For a little extra warmth, finish with a pinch of chilli flakes or a squeeze of fresh lemon. This salad is especially lovely as part of a relaxed winter lunch spread, served with warm bread and a simple protein.

Recipe Details

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4 as a side