Page title and description

Vegetarian mains
Cauliflower with saffron, bay and lemon
Ingredients
- pinch saffron strands
- 2 tbsp rapeseed oil
- 1 medium cauliflower, cut into florets
- 2 garlic cloves, crushed
- 6 bay leaves, roughly torn
- 100ml dry white wine
- ½ lemon, juiced
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
-
Step 1
Put the saffron in a small heatproof bowl. Add 50ml of just-boiled water and leave to infuse for 5 minutes. -
Step 2
Heat the oil in a large, wide heavy-based pan. Add the cauliflower, garlic and bay leaves and stir on a medium-high heat for 3 minutes. Add the wine and bubble for 2 minutes. -
Step 3
Add the saffron strands with their soaking liquid and the lemon juice. Season. -
Step 4
Simmer for 6-8 minutes or so, stirring now and then, until the cauliflower is tender but not mushy. Check the seasoning before serving.