1 tablespoon olive oil
a pinch saffron threads
1 large head cauliflower, about 3 pounds (two if they’re small)
2 teaspoons sherry vinegar)
2 teaspoons ras el hanout or curry powder
fine sea salt
freshly ground pepper
Combine the olive oil and saffron in a ramekin.
Preheat the oven to 200? C (400? F), and place the ramekin on top of the oven (or some other warm spot) as it preheats, about 10 minutes, so the saffron will impart some of its flavor to the oil.
In the meantime, trim the cauliflower and separate it into florets. Spread the florets in a baking pan large enough to accomodate them without overcrowding. Add the vinegar, sprinkle with ras el hanout, and salt. When the oven has finished preheating, add the saffron and olive oil.
Toss well to coat and place in the oven to bake for 20 to 30 minutes, stirring every now and then to ensure even roasting, until the tips of the florets are slightly browned and the texture is to your liking — al dente or soft. Sprinkle with pepper and serve, hot or just barely warm.