Crispy Salad with Colorful Cauliflower

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

For the Sliced Almonds

• 3 tablespoons sliced almonds
• 1 teaspoon olive oil
• 1 pinch 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 salt
• A little orange zest

For Garnish

• Chili flakes
• A few saffron threads

For the Cauliflower:

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

For the Sliced Almonds:

4. Toast the almonds with the olive oil until golden brown.
5. Add the salt, a tiny bit of honey, and a little thyme at the end.
6. Let them cool down so they become crispy.

For the Dressing:

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