Salads come in all shapes and sizes, and I love this one because it is hearty and refreshing at the same time. Inspired by Frog Hollow Farm's winter crops, this dish showcases the beautiful cauliflower and parsley from our veggie garden and citrus from our organic orchard. 


1 head cauliflower, cut into florets
2 tablespoon extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1/4 cup almonds, roughly chopped
7-8 sprigs of parsley, torn
1 grapefruit, segmented
1 naval orange, segmented
Pinch of paprika


4 tablespoons extra virgin olive oil
Juice from 1 lemon


Preheat your oven to 400 degrees F. In a mixing toss the cauliflower florets with the olive oil. Sprinkle the cauliflower with a few pinches of salt and crushed red pepper flakes. Align florets on a parchment lined baking sheet. Roast for 15 to 20 minutes, until the florets are brown on the edges and fork-tender.

Add the florets to a large bowl, along with the almonds and parsley. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt. Pour the dressing over the florets and toss until thoroughly coated.

Transfer cauliflower to a serving bowl or plate and arrange the segments of grapefruit and orange among the cauliflower. Garnish with paprika. Serve at room temperature.

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