With its subtle counterpoint of flavors, this is one of the most interesting of vegetable stews. The cauliflower should remain crisp and the potato slices firm. The vegetables are delicious as a hot first course or as an accompaniment for plain broiled fish or meat.
Heat the olive oil in a heavy-bottomed pan and sauté the onions and garlic for 3 minutes. Add the tomatoes and cook over high heat until they begin to bubble. Add the cauliflower and lower the flame. Add salt, pepper, and saffron (crush between your fingers and sprinkle). Cook, uncovered, over low heat for about 10 minutes. Add about
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