Roasted cauliflower with saffron
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This roasted cauliflower recipe takes on the magical flavor of a Middle Eastern side dish, thanks to the addition of saffron, coriander, garlic, onion, and lemon juice. Toast the cauliflower with the spices in a skillet, then transfer to the oven and bake. The vegetables will acquire not only a superb flavor and aroma, but also a delicious golden hue. The perfect side dish for roasted meat, fish, or poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil
- 0.5 tsp lightly crumbled saffron threads
- 1/4 tsp coriander seeds, crushed
- 2 cloves garlic, crushed
- 1 shallot, chopped
- 1 head of cauliflower, cut into florets
- Juice of half a lemon
- Chopped fresh parsley, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the saffron, coriander, garlic, shallot, and 1 teaspoon of salt and cook, stirring, until the shallots are translucent and the oil turns yellow, about 5 minutes.
- Add the cauliflower, lemon juice, and 1/3 cup water. Increase the heat to medium-high and cook, stirring occasionally, until the cauliflower turns yellow and the water has almost evaporated, about 5 minutes.
- Transfer the pan to the oven. Bake, stirring occasionally, until the cauliflower is tender and golden, about 15 minutes. Season with salt and parsley.
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