Dana Treat – Treat Yourself

Labor Day Cauliflower

Posted September 6, 2010

Saffron Cauliflower
Adapted from Plenty
Serves 4-6

Because this is an English cookbook, all the measurements are metric.  I chose to eyeball the ingredients rather than whip out my scale which you will see reflected below.

Large pinch saffron strands
¼ cup boiling water
1 large cauliflower, broken into medium florets
1 large red onion, cut in half and then thinly sliced
1 handful raisins
1 cup green olives, sliced in half
4 tbsp. olive oil
2 bay leaves
Salt and freshly ground black pepper

Preheat the oven to 400ºF.  Put the saffron strands in a small bowl and pour over the boiling water.  Leave to infuse for a minute, then pour the saffron and water into a large mixing bowl.  Add the remaining ingredients plus a large pinch of salt and a few grinds of pepper, and mix everything together with your hands.

Transfer the mix to a medium ovenproof dish, cover with foil, and place in the oven.  Cook for 40-45 minutes, or until the cauliflower is tender but not too soft.  Halfway through the cooking time, remove the dish from the oven and stir well, then cover again and return to bake.

Once the cauliflower is cooked, take it out of the oven and remove the foil.  Season to taste with salt and pepper and serve warm or room temperature.

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