saffron cauliflower

Ottolenghi’s cauliflower recipe from Plenty, with golden flecks of saffron and green jewels of “good quality olives”, makes a colourful salad for almost any season.  But as the chill is still with us, cooking it and pairing it with fish or Sami Tamini’s warming freekeh mejadra dish alongside, is enough to charm the eye and cheer the heart!

serves 4

ingredients
1 1/2 tsp of Zejd saffron (infused for 10min in 75ml boiling water)
1 medium cauliflower, divided into florets
1 large red onion sliced (or  pink banana shallot) 
90g sultanas 
100g Zejd green cracked olives – pitted and cut in half
4 tbsp Zejd extra virgin olive oil
2 bay leaves
4 tbsp chopped parsley
salt and pepper

method
1. While the saffron is infusing, preheat the oven to 200 degrees or gas mark 6.
2. Place the other ingredients in a bowl, except the parsley.  Add the saffron and infused water.  Mix with your hands, then put into a medium sized oven proof dish, cover with foil and place in the oven. 
3. Cook for 40-45 min, halfway through remove the foil, and stir well, replacing the foil for the final 20 min until the florets are tender but not soft.  
4. Remove from the oven, leave to cool a bit, before adding the chopped parsley.

An elegant side dish to have with either lentils or fish.