Best Cauliflower With Saffron Recipes

Saffron Roasted Cauliflower image

Provided by DailyInspiration

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/2 teaspoon saffron thread, lightly crumbled
1/4 teaspoon coriander seed, crushed
2 garlic cloves, smashed
1 shallot, chopped
kosher salt
1 head cauliflower, cut in florets
1/2 lemon, juiced
fresh parsley, chopped for garnish

Steps:

Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoons salt and cook, stirring, until the shallot is 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 mostly evaporated, about 5 minutes.
Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.

Nutrition Facts : Calories 164.6, Fat 14, SaturatedFat 2, Sodium 45.5, Carbohydrate 9.4, Fiber 3.2, Sugar 3, Protein 3.1

Saffron Roasted Cauliflower image

Provided by Bonnie G 2

Time 40m

Yield 1 Pan, 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1/2 teaspoon saffron thread, lightly crumbled
1/4 teaspoon coriander seed, crushed
2 garlic cloves, smashed
1 shallot, chopped
1 teaspoon kosher salt
1 head cauliflower, cut into florets
2 teaspoons lemon juice or 1/2 lemon, juice of
2 teaspoons fresh parsley, chopped for topping
1/3 cup water

Steps:

Preheat oven to 450.
Heat olive oil in large ovenproof skillet over medium heat.
Add saffron, coriander, garlic, shallot and 1 teaspoon of salt and cook, stirring until shallot is translucent and the oil turns yellow - about 5 minutes.
Add cauliflower, lemon juice and 1/3 cup water.
Increase the heat to medium high and cook, stirring occasionally, until cauliflower turns yellow and water has mostly evaporated, about 5 minutes.
Transfer skillet to oven,.
Roast stirring halfway through, until cauliflower is tender and golden, about 15 minutes.
Season with salt and sprinkle with parsley.

Roasted Cauliflower Salad with Saffron Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 large head cauliflower, cut into bite-sized pieces
4 tablespoons olive oil
1/4 cup pine nuts
1/4 cup golden raisins
1/4 rounded teaspoon saffron threads
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill

Steps:

Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.