Roasted Cauliflower and Blood Orange Salad
Blood oranges have a short season and are typically available late December through April.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Serving bowl
Ingredients
- 1 medium heads cauliflower cut into florets
- 2 tablespoons avocado oil
- ½ teaspoons kosher salt
- ¼ teaspoons freshly ground black pepper
- 3 small blood oranges peeled and cut into ¼-inch slices
- ¼ small red onions thinly sliced
- ⅓ cups pumpkin seeds toasted
- 1 teaspoon red wine vinegar
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