Roasted Cauliflower with White Nectarine Topping

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Cook Time: 00:20
  • Total Time: 30 minutes
  • Category: appetizers



2 White peaches or white nectarines, pit removed and diced ( own preference of removing the skin from the fruit)

1 Whole cauliflower head, outer leaves and thick stalk removed, cut into bite size pieces. Reserve ¼ cup, chopped into pea size pieces

1 tablespoon orange zest

2 fresh oranges, juiced

2 fresh lemons, juiced

1 tablespoon sugar

4 ounce olive oil, 2 ounce reserved

1 tablespoons sherry vinegar (may substitute apple cider vinegar)

Handful fresh flat leaf parsley , chopped

¼ cup toasted pecans, chopped (may substitute most any nut such as almonds, walnuts, pinenuts)

ground coriander

1 teaspoon paprika, ½ teaspoon reserved

1 teaspoon turmeric, ½ teaspoon reserved

½ teaspoon red chili flakes

Salt and fresh ground black pepper


Preheat oven 400 degrees or gas grill for roasting.

Combine the orange and lemon juices in a glass measuring cup. Add water if needed to measure 1 cup of liquid.

Place liquid in a medium sauce pan along with the orange zest and sugar. Over medium heat stir to dissolve the sugar and just bring to a boil then remove from the heat.

Add the sherry vinegar, coriander, ½ teaspoon paprika, ½ teaspoon turmeric, red chili flakes, parsley, chopped nuts. Stir together.  Add the 2 ounce olive oil,  chopped peaches and /or nectarines, ¼ cup raw cauliflower, salt and pepper. Stir together and set aside.


Place remaining prepared cauliflower in a bowl and toss with 2 ounce of olive oil. Season with ½ teaspoons paprika, ½ teaspoon turmeric, salt and pepper. Place onto a baking sheet and roasted for 20 minutes or until charred, turning cauliflower half way through to char both sides .

Remove roasted cauliflower and place in a serving bowl or platter. Top some of the fruit mixture over the roasted cauliflower and place the remaining in a small bowl to serve at the table.


  • Serving Size: 4

Nectarine Crostini


Nectarine Crostini

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Cook Time: 00:10
  • Total Time: 20 minutes
  • Yield: 14 crostinis 1x
  • Category: appetizers


What is a Crostini? Crostini is Italian for little crusts. We love our little crusts to be topped with fresh yellow nectarines, creamy mozzarella cheese, microgreens, and finished with a drizzle of reduced balsamic vinegar. 



1 Baguette, sliced about 1/4 inch thick

1 yellow peach

1 yellow nectarine

6 oz fresh mozzarella, sliced

23 slices of thinly sliced prosciutto, cut into 14 bite size pieces

Microgreens (We used basil, arugula, and sunflower sprouts)

Reduced balsamic vinegar

Olive oil

Sea Salt


Preheat oven (or grill) to 350 degrees. Brush both sides with olive oil and arrange sliced on to a large rimmed baking sheet.

Bake until both sides are brown and crisp, about 10-15 minutes. 

While crostinis are baking, thinly slice the peaches and nectarines, mozzarella, and prosciutto.

Layer mozzarella, prosciutto, and nectarine slices on to the toasted crostini. Lightly drizzle with reduced balsamic vinegar then top with your favorite microgreen. Add sea salt to taste.