Saffron Roasted Cauliflower Recipes

SAFFRON ROASTED CAULIFLOWER RECIPE - (4.4/5)

Steps:

• Directions Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes. Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley. Photograph by Con Poulos

SAFFRON ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoons salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
• Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.

ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE

Steps:

• Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
• Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
• Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
• Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.

SAFFRON ROASTED CAULIFLOWER

Steps:

• 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.

CREAM OF CAULIFLOWER SOUP WITH SAFFRON

Steps:

• Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer. Remove from heat. Add saffron threads. Cover and steep 20 minutes.
• Melt 3 tablespoons butter in heavy medium pot over medium-low heat. Add chopped onions and sauté until very tender but not brown, about 10 minutes. Add cauliflower pieces; stir to coat. Add saffron broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.
• Working in batches, puree cauliflower mixture in food processor until smooth. Transfer cauliflower puree to large saucepan. Stir in half and half and bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls. Garnish with sliced fresh chives and serve.

CAULIFLOWER WITH SAFFRON

Steps:

• Heat a little olive oil in a saucepan.
• Add the sliced onion with a little sea salt and fry for a few minutes, stirring constantly.
• Add the cauliflower together with the saffron and stock or water to each about half way up the cauliflower.
• Leave the cauliflower for about 5 minutes to cook and allow the juices to reduce down.
• When the juices are low, add the pine nuts and raisins with pepper to taste.

SAFFRON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450.
• Heat olive oil in large ovenproof skillet over medium heat.
• Add saffron, coriander, garlic, shallot and 1 teaspoon of salt and cook, stirring until shallot is translucent and the oil turns yellow - about 5 minutes.
• Add cauliflower, lemon juice and 1/3 cup water.
• Increase the heat to medium high and cook, stirring occasionally, until cauliflower turns yellow and water has mostly evaporated, about 5 minutes.
• Transfer skillet to oven,.
• Roast stirring halfway through, until cauliflower is tender and golden, about 15 minutes.
• Season with salt and sprinkle with parsley.