Saffron Cauliflower

Saffron CauliflowerTonight’s tea to start the new year will be Yotam Ottolenghi‘s Saffron Cauliflower featured in Plenty. It’s a really easy side dish, you just mix everything up in a bowl then place in the oven – no other preparation.

1 medium cauliflower, divided into florets

1 red onion, sliced

70g sultanas

90g green olives, pitted and cut in half lengthways

½ tsp saffron strands, infused in 3 tbsp of boiling water

3 tbsp olive oil

2 bayleaves

Salt and pepper

4 tbsp flat-leaf parsley, picked and roughly chopped

Preheat the oven to 200C/400F/gas mark 6. In a large mixing bowl, toss together all the ingredients except the parsley.

Saffron Cauliflower

Tip the contents of the bowl into an oven-proof dish, shake to even out a bit, cover with foil and bake for around 40-45 minutes. Halfway through the cooking, remove from the oven, lift off the lid, give the contents of the oven dish a thorough stir, cover again and return to finish off cooking. The cauliflower is ready when tender but not too soft.

Remove from the oven, lift off the foil covering and leave to cool down a little before stirring in the chopped parsley. Taste, adjust the seasoning as necessary and serve warm or at room temperature.

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