Oven-roasted cauliflower with Grana Padano
by Tavolino
A Mediterranean-inspired oven dish where roasted cauliflower meets the fruity sweetness of mandarins and the savory depth of Grana Padano.
Ingredients
- Cauliflower 1 piece
- Organic mandarins 3 pieces
- Parsley 0.5 bunch (10 g)
- Olive oil 3 tbsp
- Salt to taste
- Pepper to taste
- Fennel seeds 0.5 tsp
- Pine nuts 40 g
- White wine vinegar 1 tsp
- Grana Padano 100 g
- Pink peppercorns 1 tsp
Preparation
- 1
Clean and wash the cauliflower, then cut into slices.
- 2
Wash one mandarin with hot water and grate the zest. Peel two mandarins and cut into slices. Juice the last mandarin.
- 3
Wash the parsley, shake dry, pluck the leaves, and finely chop.
- 4
Toss the cauliflower with 2 tbsp olive oil, salt, pepper, and 0.5 tsp fennel seeds.
- 5
Spread the cauliflower on a baking sheet and roast at 220 °C (convection 200 °C) for approx. 20 minutes.
- 6
Toast the pine nuts in a dry pan over medium heat for approx. 3 minutes until golden brown.
- 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
Finely grate 80 g of Grana Padano.
- 9
Place the hot cauliflower in a bowl and toss with the grated Grana Padano.
- 10
Gently fold the mandarin slices into the cauliflower.
- 11
Arrange the dish on plates.
- 12
Garnish with the remaining Grana Padano (20 g), pine nuts, remaining parsley, and 1 tsp pink peppercorns.