Saffron Roasted Cauliflower Recipe 445

Steps:

• Preheat oven to 450.
• Heat olive oil in large ovenproof skillet over medium heat.
• Add saffron, coriander, garlic, shallot and 1 teaspoon of salt and cook, stirring until shallot is translucent and the oil turns yellow - about 5 minutes.
• Add cauliflower, lemon juice and 1/3 cup water.
• Increase the heat to medium high and cook, stirring occasionally, until cauliflower turns yellow and water has mostly evaporated, about 5 minutes.
• Transfer skillet to oven,.
• Roast stirring halfway through, until cauliflower is tender and golden, about 15 minutes.
• Season with salt and sprinkle with parsley.

Steps:

• Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
• Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
• Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
• Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.

Steps:

• Directions 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. Photograph by Con Poulos

Steps:

• 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 teaspoons 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.

Steps:

• Cut cauliflower in half from top to bottom, then remove the core. With a paring knife, cut into very small florets of equal size. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
• Put olive oil in a wide skillet over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
• Add lemon zest, currants, raisins and cauliflower florets. Toss with wooden spoons to distribute. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender. Transfer to a serving dish and sprinkle with pine nuts and parsley. Serve warm or at room temperature.