Saffron Cauliflower

A delicious, flavourful and perfectly balanced cauliflower dish with bursts of raisins and olives.

Serves: 6-8

Prep Time: 10 min

Cooking Time: 40-45 min

Total:  50 min

Ingredients

1 1/2 tsp. saffron strands
1/3 cup boiling water
1 medium cauliflower, cut into medium florets
1/2 cup sultana raisins
1 medium red onion, sliced into rounds
1/4 cup high quality green olives, pitted and cut in half
4 tbsp. olive oil
2 bay leaves
4 tbsp. fresh parsley, roughly chopped
salt and pepper
tahini, to drizzle (optional)

Directions

1. Place saffron in a small bowl and pour boiling water over. Allow to infuse for a minute and pour contents into a large bowl.
2. Add remaining ingredients, except for the parsley and toss to evenly combine.
3. Transfer to an ovenproof baking dish and cover with foil. Bake in a preheated oven at 400 F for 40-45 minutes. Midway through, remove dish from oven and stir contents well. Return to bake until cauliflower is cooked, firm but not soft.
4. Allow to cool slightly, then adding parsley. Taste and adjust seasoning if necessary. Drizzle portions with tahini if desired.
5. Serve warm or at room temperature as a mezze or a side dish for lentils or fish. 

Lightly adapted from Ottolenghi's Plenty (2010).