Saffron-roast cauliflower

Saffron-roast cauliflower

By
From
Reza’s Indian Spice
Serves
4 as a side dish

Roasting cauliflower brings out a lovely colour and flavour, so if you’ve never tried it, you really should. The saffron is marvellous in this Indo-Middle Eastern recipe.

Ingredients

Quantity Ingredient
1 1/2 teaspoons saffron threads
1 cauliflower, cut into florets
1 large red onion, thinly sliced
1 teaspoon grated root ginger
4 tablespoons vegetable oil
2 bay leaves
1/2 teaspoon chilli flakes
1/2 teaspoon roughly crushed cumin seeds
salt

To serve

Quantity Ingredient
1 teaspoon vegetable oil or butter
2 tablespoons pine nuts
3 tablespoons raisins, soaked in water, then squeezed dry
4 tablespoons chopped coriander leaves

Method

  1. Soak the saffron in 75ml boiling water for five minutes. Preheat the oven to 200°C.
  2. Mix all the ingredients thoroughly in a bowl. Transfer to an ovenproof dish and cover with foil. Bake in the oven for 40–45 minutes. Halfway through cooking, remove the dish from the oven and stir well. Uncover and return to the oven to allow the cauliflower to cook until just tender and browned. Remove the dish from the oven once the cauliflower is done and allow to cool slightly.
  3. Meanwhile, heat the oil or butter in a frying pan and sauté the pine nuts until they turn a pale golden colour, then add the raisins and stir-fry for a few seconds. Once the raisins begin to puff up, toss the mixture over the cauliflower. Stir in the coriander. Adjust the seasoning and serve warm or at room temperature.
Tags:
Indian
spice
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