This extraordinary recipe was inspired by the talented cookbook author, Alison Day. I've been exploring a bunch of different recipes with orange and cauliflower these days. And I just happened to have a whole cauliflower sitting in my fridge. So I tried out Alison's recipe that I came across with on Pinterest.
I didn't use parsley, coconut milk, and hazelnut. I substituted with coriander, almond milk, and pistachio. I also added a bit of honey to the dish. It took a bit of time for roasting but it was so worth it! I was just impressed by the taste. Both mom and sister-in-law (those two are rather picky with food and they only prefer food with strong flavor aka M.S.G.) loved it, too! Ha! Now, that was surprising!
So, Alison must be doing something right there! :)
Servings: 2 persons
Preparation Time: 5 minutes
Cooking Time: 50 minutes - 1 hour
1 whole cauliflower
1 cup almond milk
1-2 tbsp honey
1/2 orange juice and zest
1 handful pistachio
1 bunch coriander
1 small package saffron powder
extra-virgin olive oil
1) Preheat the oven at 180ºC. Place the cauliflower in a baking pot. Add saffron, olive oil, orange zest and juice, and honey to the pot. Use hands to smear and coat the dressing evenly on the cauliflower. Roast for 35-40 minutes.
2) Add almond milk to the pot. Use a spoon to coat the almond dressing on the cauliflower. Roast for another 10 -15 minutes.
3) Sprinke pistachio and garnish with chopped coriander before serving.