Saffron-Spiced Cauliflower


Everyday Vegetarian

Published by St Martin's Griffin

This image courtesy of Taste Library


Cooking Methodsauteeing



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseappetizer, main course, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturegarlicky, savory

Type of Dishvegetable


  • 1/2 cup golden raisins
  • Juice 1 orange
  • 1/4 cup olive oil
  • Pinch saffron strands
  • 1 cauliflower
  • 1 onion
  • 3 cloves garlic
  • 1 teaspoon white wine vinegar
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper
  • Few sprigs fresh cilantro


  1. Put the golden raisins and orange juice in a small bowl and leave to soak. Put half of the olive oil into a small bowl with the saffron and leave to infuse. Trim the cauliflower and divide into florets. Blanch in a pan of boiling water for up to three minutes, until just tender. Drain and set aside.

  2. Peel and finely chop the onion and garlic. In a 3-quart pan, sauté the onion in the remaining oil until soft, then add the garlic and the cauliflower. Cook for a further three minutes, then reduce the heat, sprinkle the paprika into the mixture and pour in the saffron and the oil. Stir thoroughly to coat the vegetables, then add the vinegar and cook for another three minutes. Finally add the golden raisins and orange juice. Stir to combine and continue to cook until the liquid is reduced. Season to taste with salt and pepper, and garnish with fresh cilantro before serving.


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