Pink Cauliflower, Red Onion, Burgundy Cranberries, Blush-coloured Salt
You don’t need to use pink cauliflower for this dish (in fact, when cooked it turns a rather murky violet) but all the reds together, the way everything caramelises and the Christmasy cranberries make this a heartening cosy winter plate of vegetables.
I went a bit mad on the pink theme and sprinkled over some pink Himalayan salt, or hibiscus salt (go here for more on specialist salt) before serving.
Recipe for Pink Cauliflower, Red Onion, Burgundy Cranberries
- 1 head of cauliflower – any colour in fact – divided into smallish florets
- 1 medium red onion – peeled and sliced
- 3 tbsps olive oil
- grind or two of nutmeg
- salt and pepper
- 2 tbsps chopped walnuts
- 2 tbsps walnut oil
- 2 tbsps dried cranberries
- squeeze of lemon
- Preheat the oven to 210°C.
- Oil a roasting tin, and put in the cauliflower and the onion.
- Pour over the olive oil and turn to coat.
- Roast in the oven for about twenty minutes.
- Take out and add the walnuts and cranberries… pour over a little extra olive oil if necessary.
- Roast for another ten to fifteen minutes – the cauliflower should be just cooked through – not soft.
- Drizzle over the walnut oil and the squeeze of lemon, and if you have it, some pale pink Himalayan salt, and serve immediately.