Cauliflower: broccoli’s unloved albino cousin

I rarely come across a recipe that I don’t believe needs doctoring. This is one of those recipes.

Yotam Ottolenghi is one of the most imaginative chefs when it comes to preparing vegetables. His combinations are ones I would never have thought to try, and I love him for that.

This dish is incredibly vibrant in both color and flavor. It takes 45 minutes to bake, but less than 10 mere minutes of prep time.

ROASTED CAULIFLOWER with SAFFRON, ONIONS, & GREEN OLIVES – adapted from Ottolenghi’s Plenty; serves 4 as a side

INGREDIENTS

• 1 tsp saffron
• ⅓ cup boiling water
• 1 medium cauliflower, cut into medium florets
• 1 large red onion, sliced
• 1 large yellow onion, sliced
• ⅔ cup golden raisins, soaked for a minute or two in a bit of boiling water to soften them
• ½ cup pitted green olives, cut in half lengthwise (use a good quality olive. I used a garlic and herb olive)
• 4 tbsp olive oil
• 2 bay leaves
• 2 tsp sea salt
• 1 tsp black pepper

DIRECTIONS

Preheat the oven to 400°F. Put the cauliflower, onions, olives, bay leaves, and raisins in a medium or large ovenproof dish.

Put the saffron strands in a small bowl and add the boiling water. Let infuse for a minute then stir in olive oil, salt, & pepper. Pour the saffron oil mixture over ingredients in the ovenproof dish and toss with your hands to evenly distribute the oil amongst the veggies.

Cover the dish with aluminum foil and cook for 45 minutes. At the 20 minute mark, stir well, recover, and continue to bake. Serve warm or at room temperature.