Saffron Cauliflower

Adapted from Plenty by Yotam Ottolenghi a wonderful cookbook!


I know this picture does not do this recipe justice!  It was so yummy and easy and is a great way to try some new flavors if you are not used to cooking with saffron, cauliflower OR doing the sweet/savory thing.  Try it!  You will be happy you did!

1 1/2 tsp Saffron

1/3 cup boiling water

1 medium cauliflower divided into medium florets

1 small bunch scallions chopped

2/3 cup golden raisins (if very dry soak in warm water for a few minutes)

1/2 cup green olives, pitted and sliced in half lengthwise

2-3 tbs coconut oil

2 bay leaves

sea salt and pepper for taste

2-4 tbs roughly chopped parsley to finish


Preheat oven to 400 degrees.  While oven is preheating pour saffron strands over boiling water and let sit to infuse for a minute.  Then pour mixture into a large mixing bowl, add all remaining ingredients EXCEPT parsley and mix together well with your hands.

Transfer the mixture into an oven safe dish, cover with foil and place in the oven to cook for 40-45 minutes until cauliflower is tender but still firm (if it is soft it is overcooked!).  Halfway through cooking remove dish from oven, give ingredients a good stir, recover and let cook for another 20 minutes.

Once cooking is done allow the ingredients to cool uncovered and then stir in chopped parsley.    Serve warm or at room temperature.  Enjoy!







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