Intensify the flavour of this delicious veggie by simply roasting it; add the delicious orange dressing just before serving. Adapted from Fast, Fresh, and Green by Susie Middleton
1 head Cauliflower, cut into florets (about 1 1/2 inches long with one flat side)
3 tbsp extra virgin olive oil
1/2 tsp salt
1 tbsp extra virgin olive oil
1 large clove garlic, minced
pinch cayenne pepper
1 tsp orange zest, finely grated
2 tbsp fresh orange juice
1 tsp sherry vinegar
1/2 tsp raw honey or maple syrup
1/8 tsp salt
1/8 tsp black pepper
1 tbsp parsley flakes
Preheat the oven to 425 degrees F. Line a large sheet pan with a piece of parchment paper.
In a large mixing bowl, toss the cauliflower with the 3 tbsp olive oil and 1/2 tsp salt. Spread the cauliflower florets out on a baking sheet in one layer, the flat side down, scraping out any salt and oil remaining in the mixing bowl. Roast until the bottoms are browned and the top is starting to brown, about 35 to 40 minutes. Remove from the oven and let cool for a few minutes.
In a small skillet, heat the olive oil and the garlic over low heat. Simmer until the garlic is very fragrant, but not browned, about 5 minutes. Add the cayenne pepper and orange zest, stir well. Remove the pan from the heat and add the orange juice, vinegar, honey, salt, pepper, and the parsley. Stir well.
Transfer the roasted cauliflower to a serving dish and pour the dressing over, scraping it all out of the skillet, mix thoroughly and enjoy.