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)
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