Jewelled saffron cauliflower
- Prep: 10m
- Cook: 5m
- Serves: 4
The humble cauliflower has had a bit of a comeback over the last couple of years. No longer is it confined to over-cooked cheese sauce. We’ve realised it has so much more potential. This dish is the work of moments and a really colourful, festive addition to a winter feast.
Method
- Chop the cauliflower into chunks and put it in a food processor. Pulse until the cauliflower is finely chopped and resembles rice.
- Heat the olive oil in a large frying pan then tip the cauliflower into the pan and give it a stir. Pour over the saffron strands and their water (the water helps bring the colour out) and fry for 3-4 minutes until the cauliflower is golden yellow and just cooked. Season well with salt.
- Remove from the heat and stir in the pomegranate, pumpkin seeds and parsley. Serve immediately.
Ingredients
All to be sourced organic where possible
- ½ large cauliflower (approx. 500g)
- 1 tbsp olive oil
- Large pinch of saffron, crumbled into 1 tbsp of hot water
- 100g pomegranate seeds
- 1 tbsp pumpkin seeds
- 1 tbsp parsley, chopped
