Ingredients
For the salad:
1 head purple cauliflower
1/4 head cauliflower
1/4 head broccoli
2 tbs canned red kidney beans
1 tbs slivered almonds
1 tbs olive oil
pinch of salt
dash of black pepper
For the dressing:
1/2 orange, juice
1 lemon, juice
1/2 orange, zest
2 tbs olive oil
pinch of salt
dash of black pepper
STEP 1
Preheat oven to 160°C / 320°F
STEP 2
Cut cauliflower and broccoli into florets and add them to a baking tray. Drizzle the veggies with olive oil, season with salt and pepper and place into preheated oven to roast for about 15 minutes. Stir the vegetables and roast for another 5-10 minutes until fork-tender and golden brown. Remove from oven and set aside to cool.
STEP 3
Prepare the dressing: add orange juice, lemon juice, orange zest, olive oil, salt and pepper into a jar, cover with a lid and give it a good shake until it combines.
Drizzle the dressing over the roasted vegetables and toss around to combine. The acid in the dressing will turn the purple cauliflower back to a vibrant colour.
STEP 4
In a pan, dry-roast slivered almonds and add to the vegetables.
Serve the salad with red kidney beans and a few mint leaves.
Recipe by Vibrant Plate