Cauliflower with Saffron, Pine Nuts and Raisins

Name: Cauliflower with Saffron, Pine Nuts and Raisins
Yield: Serves 4
Ingredients: 2 garlic cloves, minced; sea salt; extra virgin olive oil; 1 red onion, finely sliced; 250 ml (9 fl oz/1 cup) chicken stock or water; 250 ml (9 fl oz/1 cup) chicken stock or water; ½ teaspoon saffron threads, dissolved in 2 tablespoons boiling water; ½ teaspoon saffron threads, dissolved in 2 tablespoons boiling water; freshly ground pepper; 40 g (1½ oz/¼ cup) pine nuts, roasted; 30 g (1 oz/¼ cup) raisins, soaked in warm water for 5 minutes; ½ cauliflower

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

I love cauliflower cooked any way: in a gratin, pureed, steamed or in a soup. This dish has a nice Spanish feel to it and is perfect with chicken.

Ingredients

½ cauliflower
extra virgin olive oil
1 red onion, finely sliced
2

Side dish
Vegetarian
Gluten-free

Method

Cut the cauliflower into florets. Heat a little extra virgin olive oil in a saucepan. Add the onion and garlic with a pinch of sea salt and fry for a few minutes, stirring constantly over medium to high heat. Add the cauliflower florets, the saffron water and the stock or water – it should reach about halfway up the side of the cauliflower. Reduce the heat to medium-low. Leave