Oven-roasted cauliflower with saffron recipe

Posted by Sarah Duff on 19 September 2011

This is another one of Reza Mahammad‘s fantastic Indian recipes. I’ve never had cauliflower this delicious before. You could serve this dish as an accompaniment to a curry, or have it on its own with naan or chapati.

 
Oven-roasted cauliflower with saffron recipe
 

Ingredients

  • 1 ½ tsp saffron strands soaked steeped in 75ml boiling water for a couple of minutes
  • 1 medium cauliflower cut into medium florets
  • 2 chopped chillies
  • 1 ½  tsp ground cumin
  • 1 large red onion, thinly sliced
  • 100g raisins soaked in water for a few minutes and drained
  • 4 tbsp vegetable oil
  • 2 bay leaves
  • 4 tbsp roughly chopped coriander
  • Salt and pepper to taste

 

Method

Pre-heat the oven to 200°C. Combine thoroughly all the ingredients except for the coriander into a mixing bowl. Transfer the contents into an ovenproof dish and cover with foil. Place in the oven and bake for 40-45 minutes. Halfway through the cooking process remove the dish from the oven and stir well. Cover again with foil and return to the oven to allow the cauliflower to cook until tender. Do not overcook them, they should be a bit firm.

Remove from oven once the cauliflower is done and allow to cool slightly before stirring in the coriander. Adjust seasoning and serve either warm or at room temperature.

 

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