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Saffron Cauliflower

Smooth take on baked cauliflower. Elegant enough to serve for company. Subtle enough to appeal to every palate.
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Keyword: cauliflower, saffron
Yield: 4 servings
Author: In the Kitchen with Rachel

Materials

  • 2 tsp saffron strands
  • 1/2 cup boiling water
  • 1 medium cauliflower, divided into medium florets
  • 1 red onion, large
  • 1/2 cup dried tart cherries
  • 1/2 cup green olives, Castelvetrano if available
  • 3 small red potatoes (optional), quartered
  • 4 tbsp olive oil
  • 2 Bay Leaves
  • salt and black pepper, to taste
  • 4 tbsp parsley, roughly chopped
  • 1/4 cup pumpkin seeds, roasted and salted

Instructions

  • Preheat oven to 400 degrees F. Place the saffron strands in a small bowl and pour over the boiling water. Leave to infuse for a few minutes.
  • Pour saffron/water mixture into large mixing bowl. Add remaining ingredients (minus parsley and pumpkin seeds) and mix everything together with your hands.
  • Transfer mix to medium ovenproof dish, cover with foil and place in oven. Cook for 40-45 minutes, stirring halfway through.
  • Once the cauliflower is cooked, take it out of the oven, remove the foil and allow to cool down slightly before stirring in chopped parsley and pumpkin seeds. Add additional salt and pepper to taste. Serve warm or at room temperature.