1. 1

   Step 1

   Clean and wash the cauliflower, then cut into slices.

2. 2

   Step 2

   Wash one mandarin with hot water and grate the zest. Peel two mandarins and cut into slices. Juice the last mandarin.

3. 3

   Step 3

   Wash the parsley, shake dry, pluck the leaves, and finely chop.

4. 4

   Step 4

   Toss the cauliflower with 2 tbsp olive oil, salt, pepper, and 0.5 tsp fennel seeds.

5. 5

   Step 5

   Spread the cauliflower on a baking sheet and roast at 220 °C (convection 200 °C) for approx. 20 minutes.

   Timer 20 min
6. 6

   Step 6

   Toast the pine nuts in a dry pan over medium heat for approx. 3 minutes until golden brown.

   Timer 3 min
7. 7

   Step 7

   For the dressing, mix the mandarin juice with 1 tbsp olive oil, 1 tsp white wine vinegar, half of the parsley, salt, pepper, and a little zest.

8. 8

   Step 8

   Finely grate 80 g of Grana Padano.

9. 9

   Step 9

   Place the hot cauliflower in a bowl and toss with the grated Grana Padano.

10. 10

    Step 10

    Gently fold the mandarin slices into the cauliflower.

11. 11

    Step 11

    Arrange the dish on plates.

12. 12

    Step 12

    Garnish with the remaining Grana Padano (20 g), pine nuts, remaining parsley, and 1 tsp pink peppercorns.

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