Pic of Saffron roasted Romanesco

Saffron roasted Romanesco

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Vegetarian mains

Saffron roasted Romanesco

Side Serves 4 40 min
The floral, honeyed-aroma of saffron adds lovely, subtle flavour to this dish of roasted Romanesco tossed with toasted walnuts, plump, sultanas and sweet-sour macerated red onion. Eat as a side, or as a simple vegetarian main tossed in a bowl with quinoa (or any grain) and sprinkled with tangy feta or goat's cheese.


  • 1 small or ½ large red onion, finely sliced
  • 1 tbsp red wine vinegar
  • 1 tsp light brown or caster sugar
  • good pinch saffron strands
  • 1 Romanesco, cut into equal florets
  • olive oil for drizzling
  • 2 tbsp sultanas, soaked in water for 10 mins, then drained
  • small handful toasted walnuts, roughly chopped
  • salt and pepper
Image of Saffron roasted Romanesco


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 200°C/Gas 6
  • Step 2

    Put the red onion, vinegar and sugar in a small bowl and leave to macerate.
  • Step 3

    Put the saffron in another small bowl and add 3 tablespoons of boiling water. Leave to infuse for at least 10 minutes.
  • Step 4

    Toss the saffron and liquid with the Romanesco florets in a baking dish, drizzle over a little olive oil and season.
  • Step 5

    Roast until just tender but still with some crunch, about 20 minutes, depending on your oven.
  • Step 6

    Mix with the macerated onion, sultanas and walnuts.

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