Whole roasted cauliflower with saffron
- Details
- By Jo Ingleby
Method:
Place water, saffron and bay in a large pan and bring to the boil. Turn off the heat and stand for 10 minutes letting the saffron infuse. Place the cauliflower, stalk side up, in the water and put on the lid. Boil until the stem of the cauliflower feels tender when poked with a knife (10 minutes) then drain and put to one side. Mix 3 tbsp extra virgin olive oil with garlic, juice and zest of half a lemon, salt and pepper. Place the cauliflower in a heatproof dish, stalk side down, and rub with the oil mixture. You can add 1 tsp of any ground herbs you like; cumin, ras el hanout or smoked paprika all work well. Place in a hot oven (220C or gas 7) and cook until the cauliflower is golden and starting to blacken slightly (roughly 15 minutes). You can sprinkle with grated cheese and cook for the last five minutes until golden and bubbly. Serve the roasted cauliflower whole at the table as part of roast or as the centrepiece of a mezze meal with chopped parsley, chilli, flaked almonds and tahini dressing.
