This dish was soooo good! It might be my new favorite way to eat cauliflower! This was so easy to make, and it gave me a chance to use my saffron threads! 🙂 Next time I will use two heads of cauliflower, because this recipe didn’t make enough for our family of four!
Saffron Roasted Cauliflower
(Food Network Magazine, May 2014)
time needed: 40 min.
1/4 cup extra-virgin olive oil
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon coriander seeds, crushed
2 cloves garlic, smashed
1 shallot, chopped
1 head cauliflower, cut into florets
Juice of 1/2 lemon
Chopped fresh parsley, for topping
Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.