Cauliflower with Saffron, Raisins and Pine Nuts


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Here’s a delicious side dish and a great way to prepare cauliflower. It’s middle eastern in origin and goes well with fish, or roasted meat. It really surprised me just how well it worked. I’m always very British and reluctant of the addition of raisins to a savoury dish, but have to conclude it worked. Times have changed.

Serves 4


1 medium cauliflower (separated into florets)
3 tablespoons olive oil
1 large red onion (thinly sliced)
50 strands of saffron (infused with 3 tablespoons boiling water)
3 tablespoons pine nuts, lightly toasted
75g raisins (soaked in warm water)
Salt & pepper

In a large pan of boiling water, cook the cauliflower for 1 minute to blanch. Drain and set aside. Heat the oil in a large saute pan over a moderate heat and add the onions and some salt, turn to low and cook them for 20 minutes, stirring occasionally until soft and brown. Remove the onions, leaving some oil in the pan. Turn the heat up to moderate and add the cauliflower. Fry until the cauliflower starts to brown, then return the onion and add the saffron with water, pine nuts and raisins. Let the liquid cook until it has all but evaporated. Season with salt & pepper and serve.

Like I said, works with fish, chicken or meat. It’s that versatile!

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