Bored of cauliflower cheese? Try this unique recipe!
Serve this as part of a mezze selection or as a side dish with lentils or fish. To upgrade, drizzle with tahini sauce.
1½ tsp saffron strands 75ml boiling water 1 medium cauliflower, cut into medium florets 1 large red onion, sliced 100g sultanas (if they are very dry soak them in water for a few minutes then drain) 90g good-quality green olives, pitted and cut in half lengthways 4 tbsp olive oil 2 bay leaves 4 tbsp roughly chopped parsley Salt and black pepper
1. Preheat the oven to gas mark 6/200°C/400°F. 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, except the parsley, and mix them all together well with your hands. 2. Transfer the mix to a medium-sized ovenproof dish, cover with foil and place in the oven. Cook for 40-45 minutes, or until the cauliflower is tender but still slightly firm, rather than soft. Halfway through the cooking time, remove the dish from the oven and stir well, before covering again and returning to bake. 3. Once the cauliflower is cooked, take it out of the oven, remove the foil and allow to cool down slightly before stirring in the parsley. Taste and adjust the seasoning, then serve either warm or at room temperature.
Recipe from Plenty by Yotam Ottolenghi (£25, Ebury Press)
