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Ottolenghi’s Saffron Cauliflower

Fenna
If you've thought that cauliflower can't be exciting, here's a dish Ottolenghi’s Saffron Cauliflower that might make you want to reconsider.
Print Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer
Servings 5

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 200C/400F/gas mark 6. In a large mixing bowl, toss together all the ingredients except the parsley.
  • 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.
  • 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.
Keyword Ottolenghi’s Saffron Cauliflower REcipe