This vibrant roasted cauliflower gets its depth from a long soak in fresh blood orange juice, which tenderizes the florets and infuses them with citrusy brightness. Once roasted at high heat, the cauliflower turns caramelized and crisp at the edges, with subtle warmth from ras el hanout or garam masala. Prime-season Moro oranges may tint the florets a deep ruby hue—an eye-catching twist that makes this dish both beautiful and flavorful.
INGREDIENTS:
1 head white cauliflower, cored and cut into florets (halve large pieces)
2 ripe Moro or Tarocco blood oranges (or other variety)
1 clove garlic, halved lengthwise
1/4 cup olive oil, or as needed
Salt and pepper to taste
1 pinch ras el hanout or sweet garam masala (curry powder)
METHOD:
Place the cauliflower florets in a non-reactive bowl. Juice the blood oranges and pour the juice over the cauliflower, tossing to coat evenly. Cover and refrigerate for several hours, or let stand at room temperature for at least 1 hour, tossing occasionally so all pieces absorb the marinade.
Preheat the oven to 425°F.
Drain the cauliflower well. Wipe out the bowl and vigorously rub it with the cut garlic clove to release its aromatic oils. Return the drained cauliflower to the garlic-rubbed bowl. Drizzle with olive oil and toss to coat. Season with salt, pepper, and the spice blend, tossing again to distribute evenly.
Spread the cauliflower on a foil-lined sheet pan, arranging pieces cut-side down. Roast for 20–25 minutes, or until the bottoms are caramelized. Flip so the flat sides face up and continue roasting until the florets are browned in spots and tender throughout. Serve hot.
SERVING SUGGESTIONS:
- A wonderful side for roasted chicken, lamb, or spiced lentils.
- Combine leftovers with chickpeas, herbs, and a squeeze of fresh orange for a warm grain bowl.
- Add to couscous or quinoa with pistachios and mint for a citrusy side dish.
CHEF NOTES:
For a delicious variation, slightly undercook the cauliflower, allow it to cool, then drizzle with more blood orange juice. Use it as the base for a salad with olives, orange suprêmes, and butterleaf lettuce, dressed with a blood orange vinaigrette. Pistachios add great texture and color.
YIELD: Serves 4
