Roasted Cumin & Saffron Cauliflower

Temps des Fêtes 2012
food and drink

BY: Victoria Walsh

Golden saffron and cumin-flecked cauliflower make a beautiful and delicious side dish.

2 heads cauliflower
3 tbsp (45 mL) vegetable oil
1 tsp (5 mL) saffron threads
½ tsp (2 mL) granulated sugar
2 tsp (10 mL) cumin seeds
Generous pinches of kosher or black salt

1 Arrange oven racks in top and bottom thirds of oven. Preheat oven to 400°F (200°C).

2 Cut cauliflower into bite-size florets. Spread out over 2 baking sheets. Drizzle with oil and toss to evenly coat. Using a mortar and pestle, crush saffron with sugar. Or crumble saffron into a small bowl and, using the back of a wooden spoon, crush together as best you can. Sprinkle saffron mixture, cumin seeds and salt over cauliflower. Toss to coat. Roast in top and bottom of preheated oven, shaking baking sheets and rotating positions occasionally for 25 to 35 minutes or until tender. Serve warm.

Serves 12

What to Serve