Page title and description

Sauces, conserves & preserves
Cauliflower with saffron, pine nuts and raisins
Ingredients
- 1 medium cauliflower, cut into florets
- 3 tbsp olive oil
- 1 large onion, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- pinch of saffron, infused in 150ml boiling water
- 3 tbsp pine nuts, lightly toasted
- 75g raisins, soaked in warm water
- 1 tbsp butter (optional)
- handful of fresh coriander leaves

Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Blanch the florets for 1 minute, then drain. Heat the olive oil in a heavy saucepan then add the onion and a pinch of salt. Cook on a low heat until soft then add in the ground spices and cook for another couple of minutes. -
Step 2
Add the cauliflower florets and fry a little longer. Add the saffron water, pine nuts and drained raisins. Cook until cauliflower is soft and you have a thin sauce. Check for seasoning and add the butter, if using. Sprinkle over fresh coriander and serve.