Blood Orange Marinated Roasted Cauliflower

Here’s a variation of my favorite cauliflower preparation. If the oranges and really dark, like a prime season Moro, it may stain the outside of the cauliflower dark for a cool visual.


1 head of white cauliflower, cored and cut into florets, florets halved
2 ripe Moro or Tarocco (or other) blood oranges
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)


Place cauliflower in non-reactive bowl and pour orange juice over cauliflower, tossing to coat evenly. Cover and keep in refrigerator for several hours, or leave out for at least 1 hour, tossing occasionally to coat all pieces.

Heat oven to 425°F.

Drain the cauliflower. While it drains, wipe out bowl and rub vigorously with split garlic clove, coating the bowl with the oil from the garlic. When this is done, and the cauliflower is drained, tip it back into the garlic rubbed bowl. Drizzle with olive oil and toss to ensure even coating. Season with salt, pepper, and the spice mix. Toss again.

Turn out onto a foil lined sheet pan and place flat cut sides down. Roast 20-25 minutes until the bottoms are caramelizing. Turn so the flat sides are up and other parts of the cauliflower are pan-side down.

As soon as the cauliflower browns a little all over and it is tender, it is ready to serve.

Chef’s Notes and Tips:
This can be served hot, or you can pull it a little sooner and let it cool, drizzling with a little more orange juice as it cools. Once cool, use for a salad with olives and orange suprêmes and maybe butterleaf lettuce, dressed with a blood orange vinaigrette. Pistachios would go nicely with the salad.

YIELD: Serves 4

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