Riverford Wicked Leeks
Cauliflower with saffron, bay and lemon recipe image

Print Cauliflower with saffron, bay and lemon

The floral, honeyed-aroma of saffron adds lovely, subtle flavour to this dish of braised cauliflower. Eat as a side to poached chicken with leek vinaigrette, or as a simple vegetarian main tossed in a bowl with quinoa (or any grain) and sprinkled with pumpkin seeds, toasted nuts and tangy feta or goat's cheese.


  • 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 & pepper


  1. Put the saffron in a small heatproof bowl. Add 50ml of just-boiled water and leave to infuse for 5 minutes.
  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.
  3. Add the saffron strands with their soaking liquid and the lemon juice. Season.
  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.
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