Sauces, conserves & preserves
Cauliflower with saffron, pine nuts and raisins
The raisins and saffron add a gentle sweet element into the savoury mix. This takes less than 20 minutes to prepare and is lovely served with couscous as a light main meal. It also goes well as part of a mezze spread. The butter is optional but makes for a richer sauce.
Ingredients
- 1 medium cauliflower, cut into florets
- 3 tbsp olive oil
- 1 large onion, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- pinch of saffron, infused in 150ml boiling water
- 3 tbsp pine nuts, lightly toasted
- 75g raisins, soaked in warm water
- 1 tbsp butter (optional)
- handful of fresh coriander leaves
Method
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Step 1
Blanch the florets for 1 minute, then drain. Heat the olive oil in a heavy saucepan then add the onion and a pinch of salt. Cook on a low heat until soft then add in the ground spices and cook for another couple of minutes.
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Step 2
Add the cauliflower florets and fry a little longer. Add the saffron water, pine nuts and drained raisins. Cook until cauliflower is soft and you have a thin sauce. Check for seasoning and add the butter, if using. Sprinkle over fresh coriander and serve.