| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 169 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 403 mg |
Reviews
Three modifications made this AMAZING.
1) I used pasture-fed butter alongside olive oil.
2) Instead of water, I used chicken stock and a splash of wine to add flavor.
3) I let this roast for a good 25-30 minutes.
I loved it, I ate almost all of it in one sitting, which is sad because it was definitely meant to last as a part of dinner all week. Four stars for the original stars, but the full five with my modifications.
I am surprised by the low reviews. My husband thought this recipe was a 12. I’ve made it twice and it turned out fantastic. I doubled it the 2nd time even. It did need more time in the oven than 15 minutes.
I think I cooked mine too long on the cooktop, so it was a touch too soft after the oven. Mine had quite a nice hue, but the color comes from the yellowing of the water, not the oil. So must add the water and toss to coat as instructed. Flavor was fine, but not special or particularly interesting.
Really great flavor. Needed to cook a little longer or cut cauliflower into smaller pieces
I’ve made this twice now and I like the flavor but for some reason my finished result looks nothing like the photo (e.g. not that beautiful yellow color). Could I be burning the saffron? Any tips?
Me nor my family did not care for the flavor.