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Roast Cauliflower with Saffron Butter

Prep 40 minutesCooking 25 minutes6 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.

recipe

25 minutes

Dinner Recipes

Christmas Recipes

Winter Recipes

Main Course

Vegan Optional

Vegetarian Recipes

Vegan Optional

Oils

Vegetable Recipes

Main Course

Medium

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Ingredients

For the cauliflower:

For the saffron butter:

For the tomato and olive judion beans:

For the orange, hazelnut and moscatel salad:

Instructions

  1. Preheat the oven to 200C fan.
  2. 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!
  3. Place the cauliflowers in a roasting dish, drizzle with olive oil and season. Roast in the preheated oven for 20 minutes. 
  4. 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.
  5. 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.
  6. In a small saucepan, melt the butter along with the saffron and thyme.
  7. Once the 20 minutes on the cauliflower is up, drizzle the saffron butter over it and put back into the oven.
  8. Baste the cauliflower every 5 minutes for the next 10 minutes.
  9. In the meantime, mix the red onion with the moscatel vinegar, along with the orange, parsley, hazelnuts and olive oil. Season to taste.
  10. Serve the cooked beans with the roasted cauliflower, along with the orange salad and any buttery sauces left in the roasting tray.

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