An impressive dish for its taste and its presence, spectacular. The recipe is from the book Plenty: Vibrant Recipes from London’s Ottolenghi that you can buy on Amazon for download on iPhones, iPads, and Kindles very cheap, is in English. It is excellent.
For salad version (pictured) mixed with greens, cheese cubes, and chopped walnuts, stir and serve, you may need a splash of vinegar or lemon to taste. Delicious.
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for 4 portions
- 1 1/2 teaspoon saffron
- 1/3 cup boiling water
- 1 large cauliflower cut into small pieces
- 1/2 chopped onion into rings
- 2/3 cup golden raisins
- 2 tablespoons olive oil
- 2 bay leaves
- salt and pepper
- parsley to serve
- Preheat oven to 200C or 400F.
- Place the saffron in a cup and cover with boiling water. Add raisins and let stand about 5 minutes.
- In a baking dish place the cauliflower and onion. Pour the raisins with saffron and water on top, drizzle with olive oil and season with salt and pepper, mix well using your hands. Place the bay leaves buried.
- Cover pan with foil and bake 30 minutes, remove carefully, uncover and stir well. Cover again. Return to the oven and cook covered for 20 minutes, test. The cauliflower should be cooked “al dente”, not soft.
- Remove and uncover, let cool 15-20 minutes, sprinkle with parsley and serve warm or at room temperature.
- You can do it the day before and keep refrigerated and warm it a little on the microwave.