- 1 cauliflower
- 1 red onion
- 2 oranges
- A 50g bag of sun dried tomatoes
- An 80g pot of black olives
- A handful of oregano
- Sea salt and freshly ground pepper
- 1-2 tbsp olive oil
Preheat oven to 220°C/Fan 200°C/Gas 7. Set a large roasting dish on the top shelf to warm up.
Cut the cauliflower into medium florets. Discard larger leaves and keep the small ones. Add the florets and leaves to the warm dish. Season well. Add 1?tbsp oil. Roast for 25 mins or till the edges caramelise.
Halve, peel and thinly slice your onion. Add it to the cooked cauli and put back into the oven for 5 mins.
Slice 1 cm off the top and bottom of your oranges. Carve the peel from the sides. Cut the segments out of the white casing. Tumble into a bowl. Squeeze any excess juice from the peel scraps and pith into the bowl.
Thinly slice your sun dried tomatoes. Add to the orange with the olives. Add to the cooked cauliflower and onion. Pile into a serving dish. Strip off the oregano leaves. Scatter over the top, along with a drizzle of olive oil and a pinch of pepper.