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Ingredients

2 tablespoons apple cider vinegar
2 teaspoons caster sugar
Large pinch saffron threads
1/4 cup sultanas
1 1/2 tablespoons lemon juice
1/3 cup extra virgin olive oil
25g butter
1/2 cauliflower, cut into thin wedges, small leaves reserved
1 fennel bulb, very thinly sliced, fronds reserved
2 oranges, peeled, thinly sliced into rounds
2 tablespoons natural flaked almonds, toasted
1/4 cup small fresh mint leaves

Method

Step 1 Place vinegar and sugar in a small saucepan over high heat. Cook, stirring, for 2 minutes or until sugar has dissolved and mixture is warm. Add saffron and sultanas. Stand for 10 minutes or until required. Stir in juice and 11⁄2 tablespoons oil. Season with salt and pepper.
Step 2 Meanwhile, heat butter and remaining oil in a large frying pan over medium-high heat. Add half the cauliflower and half the leaves. Cook, turning occasionally, for 6 to 8 minutes or until golden and beginning to char. Repeat with remaining cauliflower and leaves.
Step 3 Arrange cauliflower, leaves, fennel and orange on a serving platter. Drizzle with dressing. Serve sprinkled with almonds, mint and reserved fennel fronds.

Cauliflower, fennel and orange salad

How to make Cauliflower, fennel and orange salad

Ingredients

Method