A white wine from Alsace with citrusy notes and a refreshing acidity that goes well with the buttery salmon and sweet-citrusy honey glaze.
Preheat oven to 200°C/400°F. Remove cauliflower stem and cut florets into bite-sized pieces. Place in a large bowl. Finely chop garlic. Zest and juice blood oranges. Chop cilantro and set aside.
Mix half of the olive oil, two thirds of the chopped garlic, turmeric, ras el hanout, maple syrup, and lime juice in a small bowl. Add to cauliflower and mix well.
Transfer the marinated cauliflower onto a baking sheet. Roast in the preheated oven for approx. 25 min. or until slightly crispy. Set aside to cool.
In the meantime, add blood orange juice, honey, and soy sauce to a pot over medium-high heat. Season to taste with salt and pepper. Cook for approx. 10 min., or until the liquid has reduced into a syrup.
Drizzle salmon fillets with half of the remaining olive oil, sprinkle with blood orange zest and remaining garlic, and season with salt and pepper. Brush fillets well with some of the blood orange syrup.
Heat the rest of the olive oil in a frying pan over medium-high heat, and fry the salmon skin side down for approx. 2 min. Flip the fillets over and brush with remaining syrup. Cook for another 3 - 4 min. or until cooked to desired level of doneness.
Peel and dice avocado. Add cooled cauliflower, avocado, and pomegranate seeds to a bowl, and season with salt and pepper. Add sesame oil, lime juice, and remaining blood orange syrup and mix well.
Serve salmon with avocado cauliflower salad. Garnish with black sesame seeds and chopped cilantro. Enjoy!