Saffron Cauliflower Recipe from Becky and Ottolenghi

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The recipe of the day – from the book ‘Plenty’, Ottolenghi 

1-2 tsp saffron strands
75 ml boiling water
1 medium cauliflower (divided into medium florets)
1 large red onion (sliced)
100g sultanas (if they are very dry soak them in water for a few minutes, then drain)
Good-quality green olives (pitted and cut lengthways in half)
4 tbsp olive oil
3-4 bay leaves
4 tbsp roughly chopped parsley
Salt and black pepper

Below you can see the pictures of the preparation: STEP BY STEP (if there’re any…).
I cooked it for dinner today.

It is a very easy-to-prepare dish: you can eat it if you are vegan (or vegetarian), and also with the meat or fish on the side.
The general rule – be creative and break the rules a little bit! I personally added a little bit of red chillies.
Read descriptions on the pictures. Cook – eat – smile – repeat!

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All you need for healthy dinner
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Chop til you drop…
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Mix it well with saffron-hot-infusion
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Prepare your dish for the oven
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200 in Celsius …but how much in F??
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Do not forget important things, I almost did…
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The photo from the book…while you are waiting – 35, 40 minutes.
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OMG …OMG… – it is HERE! Yum. Add the olives and parsley. Enjoy 🙂

Have a good week ahead and Eat Healthy! 


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