Roast Cauliflower with Saffron Butter
Prep: 40 minutes
Cook: 25 minutes
Cook: 25 minutes
Medium
Serves 6 people
A recipe that can hold it's own as a centre-piece and is a favourite amongst food-lovers. Hearty Cauliflower drizzled with a buttery saffron sauce, accompanied by sweet braised tomatoes and served with a fresh and zingy salad makes this a must-have dish.
Ingredients
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For the cauliflower:
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For the saffron butter:
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For the tomato and olive judion beans:
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For the orange, hazelnut and moscatel salad:
Method
- Step 0: Preheat the oven to 200C fan.
- Step 1: Bring a large pot of water to the boil, season heavily with salt and then add the trimmed cauliflower heads. Blanche for 3 minutes then drain on a rack carefully by removing them out of the water with the help of a slotted spoon. You want to keep that cauliflower as intact as possible!
- Step 2: Place the cauliflowers in a roasting dish, drizzle with olive oil and season. Roast in the preheated oven for 20 minutes.
- Step 3: In the meantime, for the judion beans, place a medium saucepan on a medium heat and add the olive oil along with the sliced onion and stir. Cook until soft for around 10 minutes, stirring often.
- Step 4: Add the crushed garlic, along with the tomato and olive tapenade and cook for a couple of minutes before adding the Judion beans, along with 200ml of water. Season, bring to a boil, turn down to a simmer and and cook for 10 minutes.
- Step 5: In a small saucepan, melt the butter along with the saffron and thyme.
- Step 6: Once the 20 minutes on the cauliflower is up, drizzle the saffron butter over it and put back into the oven.
- Step 7: Baste the cauliflower every 5 minutes for the next 10 minutes.
- Step 8: In the meantime, mix the red onion with the moscatel vinegar, along with the orange, parsley, hazelnuts and olive oil. Season to taste.
- Step 9: Serve the cooked beans with the roasted cauliflower, along with the orange salad and any buttery sauces left in the roasting tray.
