I know. I want to start this post by saying I KNOW. Every recipe I’ve shared of late has kumquats in it. I don’t know what my deal is – I WANT TO EAT THEM ALL! The tartness, the citrus-y goodness of eating the peel, the tiny cuteness factor- I just love them. I love them only a little less than browned cauliflower, which is just up there with the best things ever. And this dish, with the citrus champagne viniagrette- it’s a fresh and beautiful side dish. If you eat eggs, add an egg and it’s a beautiful brunch. I don’t know when I WOULDN’T eat this. I hope you love, at least 75% as much as my undying love of kumquats- which is obvi A LOT! Happy Monday my friends, let’s get it this week, whatever IT is for each of us! xx- Sarah
- 1 large head of cauliflower
- 1/2 cup kumquats, sliced
- 1/4 cup fresh squeezed orange juice
- 1 tablespoon + 1 teaspoon champagne vinegar
- 2 teaspoons Extra Virgin Olive Oil
- 1/4 teaspoon sea salt
- 3+ tablespoons coconut oil or ghee
- Remove stems and leaves from cauliflower and cut into small, evenly sized florets.
- Combine 1/2 of florets and 1 1/2 tablespoons of coconut oil in a skillet. Toss to coat the florets and then cook over medium heat for a few minutes. Check one piece for browness, and when one side is browned toss the cauliflower to brown the other sides. Repeat until cauliflower is cooked through, brown and a little crispy.
- Repeat with the second half of the batch of cauliflower florets.
- To make dressing combine orange juice, olive oil, champagne vinegar and sea salt in a small mixing bowl.
- Dress cauliflower as desired, sprinkled with Maldon salt, garnish with poppy seeds and ENJOY!