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[5 ingredients]
roast cauliflower with saffron & pinenuts
From Stonesoup
serves 1
Inspired by the wonderful Moro Cookbook by Sam & Sam Clarke. The Clarkes boil their cauli but I much prefer to take the extra time and roast mine.
This makes a wonderful vegan dinner all on its own but I’ve also had it as a side dish to a curry and it worked well as a supporting act too.
For something more substantial, you could toss in a drained tin of chickpeas when you add the pinenuts.
1/2 cauliflower, chopped into tiny trees, leaves reserved
10 strands saffron, soaked in 2 tablespoons boiling water
small handful pinenuts
small handful raisins, soaked in 2 tablespoons red wine vinegar
1. Preheat oven to 200C (400F).
2. Place cauliflower and leaves in a baking dish and drizzle with olive oil. Bake for 20 minutes, or until starting to soften and brown at the edges.
3. Add saffron and the soaking water and pinenuts and toss to bathe the cauliflower in golden loviness. Bake for another 5 minutes, or until cauli is tender and the pinenuts are roasted.
4. Toss in raisins and vinegar. Season well and serve warm.
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