Name: Saffron Roasted Cauliflower
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
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.