Crispy Salad with Colorful Cauliflower

• • 400–500 g assorted cauliflower (white, purple, green romanesco, yellow) cut into small florets
• • 3 tablespoons olive oil
• • Salt
• • Pepper
• • 1 pinch of cumin

For the Sliced Almonds

• • 3 tablespoons sliced almonds
• • 1 teaspoon olive oil
• • 1 pinch of salt
• • A little honey
• • A little thyme

For the Dressing

• • 1 tablespoon tahini
• • 1–2 tablespoons water
• • 3 tablespoons olive oil
• • 1 tablespoon lemon juice
• • 1 teaspoon honey
• • 1 pinch of salt
• • A little orange zest

For Garnish

• • chili flakes
• • a few saffron threads

1. 1. Cut the cauliflower into small florets of uniform size. Blanch them in salted water for just 1 minute.
2. 2. Drain and dry them very well. Toss with olive oil, salt, and cumin.
3. 3. Sauté in a very hot pan until they develop intense charred spots, but remain crispy.

For the Sliced Almonds:

1. 1. Toast the almonds with the olive oil until golden brown. Add the salt, a tiny bit of honey, and a little thyme at the end, then let them cool to become crispy.

For the Dressing:

1. 1. Whisk all the ingredients until a light emulsion forms.
2. 2. Place the cauliflower in a salad bowl and sprinkle with the toasted almonds.
3. 3. Drizzle with the dressing and garnish with chili flakes or a few saffron threads for color and intensity.