Browned Cauliflower and Kumquats


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

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Browned Cauliflower & Kumquats

Browned Cauliflower & Kumquats


  • 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!

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Reader Comments

  1. Sherry|

    I would never have thought to combine these two things but I’m dying to try it!

  2. Brittany|

    I love roasted cauliflower and this combo with the kamquats, orange juice and champagne vinegar sounds so delicious. Pinning the recipe now.