1 tsp. Preserved Lemon, rind removed and julienne fine
8 oz. Orange Juice, freshly squeezed
1 ea. Shallot, peeled and split
3 oz. White Balsamic Vinegar
1 tsp. Parsley
First, toss the cauliflower florets with olive oil, salt and pepper. Roast at 400°F (204°C) until golden and edges are crispy, and florets are cooked through.
Next, bloom the raisins by adding them to a saute pan or small pot, add the white wine and half the sugar and bring that to a boil then to a simmer and let reduce until the raisins have bloomed and the wine has cooked down into syrup. Store in a deli cup for service.
For the orange agrodolce, add the orange juice, remaining sugar, white balsamic and shallot into a sauce pot and reduce by half until you have an orange syrup.
To plate, pour the agrodolce into the bottom of the bowl or plate of your choice, add the roasted cauliflower to that, then build up with the bloomed raisin, the toasted pine nuts, preserved lemons, grated parmesan, a dusting of the ground toasted fennel seeds and finish with some chiffonade parsley and serve.