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Saffron roasted Romanesco recipe image

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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 & pepper


  1. Preheat oven to 200°C/Gas 6
  2. Put the red onion, vinegar and sugar in a small bowl and leave to macerate.
  3. Put the saffron in another small bowl and add 3 tablespoons of boiling water. Leave to infuse for at least 10 minutes.
  4. Toss the saffron and liquid with the Romanesco florets in a baking dish, drizzle over a little olive oil and season.
  5. Roast until just tender but still with some crunch, about 20 minutes, depending on your oven.
  6. Mix with the macerated onion, sultanas and walnuts.
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