Califonia Bountiful
Side Dish

Saffron Roasted Cauliflower Salad

This light and flavorful recipe is the perfect summer salad!

Chef/owner Mica Talmor
Pomella, Oakland

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2 tbsp. smooth Dijon mustard
4 tsp. honey
Zest of 1/2 orange
Flesh of 1 orange (remove pith and any seeds)
4 tsp. champagne vinegar
2 tsp. salt
Pinch of black pepper
1 cup canola oil or any neutral oil

1 large head cauliflower, cut into florets
2/3 cup saffron water (recipe below)
1/2 red onion (6 oz.), sliced
5 to 6 picholine or other green pitted olives, cut into quarters
2 tbsp. (2 oz.) crimson raisins or other tart raisins
1 tbsp. vegetable oil (we use a blend of olive and canola oils)
1 1/2 tsp. salt
Pinch of black pepper
1/2 basket or more cherry tomatoes, halved
1 bag fresh baby spinach
Shaved Manchego cheese


For vinaigrette: Add mustard, honey, orange zest, orange flesh, vinegar, salt and pepper to a blender and blend until smooth. Add canola oil gradually to create an emulsion. Store dressing for up to a week. 

For saffron water: Add 1/3 tsp. saffron threads to 2/3 cup water, bring to a boil and steep like tea. Set aside

To roast cauliflower: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Mix cauliflower, saffron water, onion, olives, raisins, oil, salt and pepper in a bowl. Transfer to a baking sheet and roast for 15 to 20 minutes.

To assemble salad: Mix tomatoes with roasted cauliflower mix and 1/2 cup vinaigrette. Let sit overnight in the refrigerator for best flavor. To serve, toss cauliflower mix with baby spinach and more vinaigrette. Transfer to individual bowls. Sprinkle Manchego cheese on top.

Serves 4 to 6

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