Roasted Cauliflower & Saffron Salad
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This beautiful dish was a created by my darling husband who is currently in the middle of a one year “Mastery of Cooking” Wholefood Chef Training. His homework for the Easter weekend was to create a menu for 8-10 people based on seasonal ingredients with flavours, colours and textures that created balance.
And it couldn’t have been more perfect because we had 10 people coming over for Easter Sunday! So hubby was in charge of savoury and I was in charge of sweets! Brilliant! (I’ll be sharing the sweet recipes on Friday)
Honestly, the menu he cooked for us was out of this world. All with a beautiful Middle Eastern twist, we were treated to a feast fit for Kings. And this delicious Cauliflower and Saffron Salad was one of my favourites.
A beautiful salad of roasted saffron cauliflower with sweet pickled red onions, raisins and fresh herbs, it is so simple to make and full of so many wonderful aromatic flavours.
There is something so wonderful about Saffron. Just a small taste of it transports me across to lands to exotic markets and beautiful lands. And it always amazes me so much how just the smallest amount creates the most unbelievable flavour.
Everything about this salad is just perfect for this new Spring weather we are having!
I really hope you enjoy it!
- 1 Large Cauliflower (cut in florets)
- 2-4 Strands of Saffron
- 1-2 Red Onions (Finely sliced in half moons)
- 115g Sultanas or Raisins (soak in boiling water for 20min then drain)
- 60ml Apple Cider Vinegar
- 20g Fresh Herbs (Parsley or Coriander) chopped roughly
- Olive Oil
- Fine Sea salt
– Pre-heat your oven to 180degrees celsius
– Place your cauliflower florets on a baking tray and drizzle generously with olive oil and 2 good pinches of sea salt
– Place in the oven to roast for 20-25min
– Put red onions in a bowl, add 1 good pinch of sea salt and massage firmly until the fibres break down and they start to soften. Place something heavy on top of them like a bowl or plate with a heavy bottle on top and leave the onions to press for 10min. This is allowing them to slightly pickle
– After 10min, remove jug and plate/bowl, add cider vinegar and leave until ready to use
– Now take a pinch of Saffron and grind in a mortar pestle to break up strands. Scrape into a bowl and add 80ml of boiling water. Leave aside to soak.
– Once ready take the cauliflower out of the oven and put in a large salad bowl and pour over saffron liquid. Fold in pickled red onions, sultanas and chopped herbs
– Mix all together and top with more fresh herbs
Voila! Ready to Eat! Enjoy xx