Cauliflower and Almond Salad with Orange Dressing

The size of the cauliflower florets is important — if they are too big they will just burn on the tips and not cook, and if they are too small they will just burn.

(Serves 4)

Pipi - the cookbook, recipes by Alexandra Tylee and photography by Brian Culy
Published by Random House

Ingredients

For the dressing

• 100ml extra virgin olive oil
• juice of 2 oranges
• 1 dessertspoon Dijon mustard
• ½ teaspoon sugar
• salt and freshly ground black pepper

For the salad

• 2 red onions, peeled and cut into wedges
• 1 particularly splendid cauliflower, cut into florets 2cm wide
• ½ cup toasted almonds
• small bunch flat-leaf parsley, ripped
• 1 tablespoon red peppercorns

Method

Preheat the oven to 170°C.

First make the dressing, by putting all the ingredients in a sealed jar and shaking it up well.

Place the onion in an oiled oven tray and cook in the oven until soft and starting to brown, about 40 minutes.

Put the cauliflower florets on another oiled tray and into the oven for 20–30 minutes. Keep your eye on them and keep stirring — they need to be soft all the way through but not mushy.

Place the almonds on another tray in the same oven. You will also need to watch these as they burn easily.

When the cauliflower and onion are cooked, put them into a bowl and pour the dressing over straight away. Mix everything together gently so the vegetables get a good coating.

Spoon the salad onto a platter and cover with the almonds, parsley and red peppercorns.

It is tempting to add more to this salad and you could, I guess; but try to restrain yourself because I think it is good just like this.

Stephen Morris’ wine recommendations

Pinot gris - a mix of fruit and weight.
2011 The Ned Pinot Gris - some slight pink tinge from some grape skin contact. Upfront fruit (peach, nashi spectrum) with good palate weight. A bargain when the supermarket have it on special.
2010 Tupari Pinot Gris - a small winery almost at the top of the Awatere Valley. Nashi skin and quince on the nose, a fresh texture in the mouth and then a good dry mineral finish.