saffron cauliflower

Saffron Cauliflower
recipe adapted from Yotam Ottolenghi
serves 4

INGREDIENTS:
1 cauliflower, sectioned into florets
1/2 cup green olives, pitted and cut in half lengthwise
1/2 tsp saffron strands, infused in 3 tbsp of boiling water
3 tbsp olive oil
2 bay leaves
coarse salt and pepper

4 tbsp flat-leaf parsley, chopped
tahini
pickled red onions

METHOD:
1. Preheat oven to 400F (200C).

2. In an oven proof dish, combine all ingredients except together for parsley, tahini and pickled red onions.

3. Cover with foil and bake for 30 minutes. Remove foil and continue baking until cauliflower is tender but not too soft, about 10-15 minutes longer.

4. Top with parsley, drizzle some tahini and dot with pickled red onions. Serve warm or at room temperature.