Saffron Roasted Cauliflower

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon lightly crumbled saffron threads
  • 1/4 teaspoon coriander seeds, crushed
  • 2 cloves garlic, smashed
  • 1 shallot, chopped
  • Kosher salt
  • 1 head cauliflower, cut into florets
  • Juice of 1/2 lemon
  • Chopped fresh parsley, for topping
Directions
  • 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 teaspoon 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.

  • Photograph by Con Poulos


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