1½ tsp saffron
1/3 cup boiling water
1 medium cauliflower, divided into
1 large red onion, sliced
2/3 cup golden raisins (if they are very dry soak them in water for a few minutes, then drain)
½ cup good-quality green olives, pitted
and cut lengthways in half
4 tbsp olive oil
2 bay leaves
salt and black pepper
4 tbsp roughly chopped parsley
Preheat the oven to 400°F. Put the saffron strands in a small bowl and pour over the boiling water. Leave to infuse for a minute, then pour the saffron and water into a large mixing
bowl. Add the remaining ingredients, except the parsley, and mix everything together well with your hands.
Transfer the mix to a medium ovenproof dish, cover with foil and place in the oven. Cook for 40 to 45 minutes, or until the cauliflower is tender but still a bit firm, not soft. Halfway through the cooking time remove the dish from the oven and stir well, then cover again and return to bake.
Once the cauliflower is cooked, take it out of the oven, remove the foil and allow to cool down slightly before stirring in the parsley. Taste and adjust the seasoning, then serve warm or at room temperature.
Excerpt From: Ottolenghi, Yotam. “Plenty.” Chronicle Books LLC. iBooks.
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