Riverford Wicked Leeks
Cauliflower with saffron, pine nuts and raisins recipe image

Print Cauliflower with saffron, pine nuts and raisins

The raisins and saffron add a gentle sweet element into the savoury mix. This takes less than 20 minutes to prepare and is lovely served with couscous as a light main meal. It also goes well as part of a mezze spread. The butter is optional but makes for a richer sauce.


  • 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


  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.
  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.

Cooks notes

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