Roasted Cauliflower

Ingredients

• 1 Cauliflower
• 3 Bio Mandarins
• 0.5 bunch Parsley (10 g)
• 3 tbsp olive oil
• Salt
• Pepper
• 0.5 tsp Fennel seeds
• 40 g pine nuts
• 1 tsp Mild white wine vinegar
• 100 g Grana Padano
• 1 tsp Pink peppercorns

Instructions

1. 1.

   Clean the cauliflower, wash it, and cut the florets into slices. Wash one mandarin, dry it, and zest it. Peel two more mandarins and slice them. Squeeze the juice from the remaining mandarin. Wash the parsley, shake it dry, pluck the leaves, and finely chop them.

2. 2.

   Mix the cauliflower with 2 tbsp of oil, salt, pepper, and fennel. Spread it out on a baking sheet lined with parchment paper and roast it in a preheated oven at 220 °C (200 °C convection; Gas: Mark 3-4) for 18-22 minutes.

3. 3.

   Meanwhile, toast the pine nuts in a pan without fat over medium heat for 2-3 minutes until golden brown.

4. 4.

   For the dressing, mix the mandarin juice with 1 tbsp of oil, vinegar, half of the parsley, salt, and pepper. Stir in a little mandarin zest.

5. 5.

   Grate 80 g of Grana Padano finely. Place the hot cauliflower from the oven in a bowl and mix it with the Grana Padano. Gently fold in the mandarins.

6. 6.

   Serve on plates. Shave Grana Padano into shavings and sprinkle over the dish along with pine nuts, parsley, and pink peppercorns.